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Chicken Basquaise Recipe

User Rating 3.5 Star Rating (2 Reviews)


This classic recipe uses the traditional Basque ingredients of ham, bell peppers, and smoky paprika.

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour


  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 4-pound chicken, cut into 8 pieces
  • 1/4 cup olive oil
  • 1/2 cup chopped raw ham
  • 2 cloves garlic, crushed and chopped
  • 1 cup chicken stock
  • 2 medium green bell peppers, cored, seeded, and sliced
  • 2 medium red bell peppers, cored, seeded, and sliced
  • 2 tablespoons chopped fresh parsley


Stir the flour, paprika, salt, and pepper together on wide plate or wide, shallow bowl. Evenly coat the chicken pieces with the spices flour mixture and set them aside.

Heat the oil in a Dutch oven set over medium-high heat. Brown the chicken pieces for 3 to 4 minutes on each side. Cover the Dutch oven with a lid, turn the heat to low, and continue cooking the chicken for 15 minutes.

Add the ham, garlic, and chicken stock to the chicken, and then cover and cook for an additional 15 minutes. Stir the sliced bell peppers into the mixture and cook for an additional 10 to 15 minutes, until the peppers are hot and tender. Do not overcook the peppers. Serve the chicken and peppers garnished with the fresh parsley.

This recipe makes 4 – 6 servings. .

User Reviews

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 4 out of 5
Excellent!, Member RecipeRater

This is a great recipe! I modified it only slightly by using cured ham and boneless skinless chicken breasts. I served it over saffron rice and it was perfect. Be careful at the end when cooking the bell peppers. I did the full 15 minutes, but should have stopped at 10. A wonderful way to use my bumper crop of bell peppers. Beautiful colors especially if you use both red and green peppers. This is a keeper!

5 out of 5 people found this helpful.

See all 2 reviews

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