Basque Chicken

Basque Chicken
TIME: 1 hour


  • Heat half of the oil in a Cocotte and sauté the finely chopped onions and pepper (remove the core beforehand) along with the crushed garlic and then steam for about 5 minutes.
  • Pour boiling water over the tomatoes, skin and cut them into small pieces. Add to the peppers. Add salt and pepper and simmer in a covered pan for about 20 minutes.
  • Rub some salt and pepper into the chicken pieces and sear in a Cocotte in the remaining oil. Add the white wine and the vegetables with the bouquet garni. Cover and simmer for 30 minutes.
  • Tasty pilau rice goes very well with this dish.


  • 1 Bresse chicken (approx. 1.5 kg carved into 8 pieces)
  • 700 g red and green bell peppers
  • 1 kg ripe tomatoes
  • 3 yellow onions
  • 3 garlic cloves
  • 1 glass dry white wine
  • 1 small glass of peanut oil
  • 1 bouquet garni
  • Salt, black pepper from the pepper mill

- Recipe from Staub Copyright ©2023


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