Poulet Basquaise (Basque-style chicken)

Preparation

1. Chop the onions and garlic, cut the peppers into strips and the tomatoes into pieces.
2. Heat half the oil in a casserole, soften the onions, garlic and peppers until golden (about 5 minutes) and stir in the piment d'Espelette.
3. Add the tomatoes, season with salt and pepper, cover and simmer for about 20 minutes.
4. Meanwhile, season the chicken pieces with salt and pepper and brown on both sides in the remaining oil in a frying pan.
5. Add the meat to the vegetables, add the bouquet garni and white wine, cover and cook over low heat for about 35 minutes, stirring occasionally. Remove the bouquet garni and season with salt.

Drink with it

• Rosé · excellent match

  Full-bodied rosé, e.g. Irouléguy rosé or Tavel

  Juicy fruit, body and fresh acidity catch the sweet pepper and tomato; in the Basque Country this is exactly the rosé people drink with it.

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• Red wine · excellent match

  Irouléguy rouge or young Rioja

  Red fruit and medium tannins carry the braised pepper and tomato sauce, and the spice of the wine picks up the piment d'Espelette.

• White wine · good match

  Jurançon sec or Irouléguy blanc

  Lively acidity and spice pick up the white wine in the sauce and keep the chicken fresh.

• Pale lager · good match

  Pale lager

  Light carbonation and mild bitterness refresh against the braised meat and do not disturb the sweetness of the peppers.

  Pils or Helles: What's the Difference? ↗