Poulet Basquaise Recipe | D’Artagnan

Step 1

Recipes Chicken, Capon & Poussin

Step 2

Heat duck fat in a large sauté pan over medium-high heat. Season chicken with salt, pepper, and 1 teaspoon of piment d’Espelette. Working in batches, sear the chicken until nicely browned, about 4 minutes each side. Remove chicken to a rimmed plate. Pour off all but about 2-3 tablespoons of fat.To the same pan, add the chorizo; sauté until browned and slightly crisp, about 4 minutes. Remove chorizo with a slotted spoon and set aside.To the same pan add onion, garlic, red pepper, yellow pepper and remaining piment d’Espelette; sauté until vegetables start to soften, about 5 minutes. Carefully add wine, scraping up any browned bits on the bottom of the pan; cook for about 2 minutes. Stir in tomatoes and their juice; cook about 2 minutes. Stir in chicken stock and thyme. Raise heat to high and cook until liquid is reduced by half.Lower heat to maintain a simmer. Stir in chorizo. Taste for seasoning and add salt and pepper, if desired. Place chicken pieces and any accumulated juices into the pan, nestling the chicken into the mixture, skin-side-up. Cook, partially covered, until chicken is cooked through, about 20-25 minutes. Garnish with parsley before serving with crusty bread.