Chicken basquaise

The great south-western classic: chicken simmered in a soft stew of peppers, tomatoes and onions with Espelette pepper. Colourful, fragrant and comforting, it is a sociable dish packed with vegetables.

Preparation: 20 min  |  Cooking: 40 min  |  Servings: 4  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 416 kcal · 39 g protein · 12 g carbohydrate · 24 g fat

Ingredients

• 4 chicken legs
• 3 peppers
• 3 tomatoes
• 2 onions
• 2 cloves of garlic
• 1 tsp Espelette pepper
• 2 tbsp olive oil

Method

1. Brown the chicken and set aside.
2. Soften the peppers, onions and garlic.
3. Add the tomatoes, the Espelette pepper and the chicken.
4. Simmer for 30 minutes and serve with rice.

Nutritional benefits

Chicken provides lean protein, and the abundance of peppers and tomatoes brings fibre, vitamin C and antioxidants (lycopene). Simmered rather than fried, this Basque dish is balanced and rich in vegetables. Espelette pepper adds heat without fat. Naturally gluten-free and lactose-free.

Variations and substitutions

• With tuna or white fish.
• Vegetarian: with eggs (piperade style).
• With rice or semolina.
• With Bayonne ham (richer).

Storage and making ahead

Even better reheated; keeps for 3 days and can be frozen. A good batch-cooking dish.

💡 Good to know

Let the peppers and onions soften fully before adding the chicken: this slow-cooked base is what makes a basquaise.

Read also

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes · lactose-free recipes.

The ingredients in this recipe: chicken legs · peppers · tomatoes · onions · garlic.

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