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La Maison Des Chefs at Home

Chicken Basquaise

A sumptuous and sassy dish made from slow-cooked chicken in an illuminating sauce that lights up the Basque culture with diverse, vibrant flavors.


Skinless chicken thighs; red peppers; yellow peppers; onions; garlic; tomatoes; herbes de Provence; Piment d’Espelette; olive oil; salt and pepper.


Thanks to the Basque country – a region between Spain and southwestern France – we are able to savor not just the robust and passionate flavors from this area, but also to absorb its fervent, fierce, and fanciful culture. The Basques themselves are afraid of very little, and their cuisine is no different. Combining pungent and powerful ingredients with delicate elements creates an explosion of culinary delight that is truly unique to this place and its people. The magic of this wonderful sauce relies upon many secrets that often remain untold; however, one well-known addition is the beautiful spice, Piment d’Espelette. In the Basque country, this fantastic sauce can be found with or in nearly every dish, including seafood, poultry, pork, and even for breakfast in its famous Eggs Piperade!

This recipe coaxes pieces of chicken to cook very slowly so that they might drink and steep in the sauce, rendering them tender and sweet. Our grandmothers prepared this dish during the intense southwestern French heat, then jarred and preserved the results – a process that is a story unto itself - so that we could enjoy it the rest of the year, in cold or hot weather.


Enjoy this vibrant dish straight from the jar, or serve it with steamed rice (brown or white –
your choice), mashed potatoes or fresh pasta. It’s wonderfully versatile in that you can relish it
as a full and hearty meal in the winter, and in the summer, just add a splash of red wine vinegar
and enjoy it cold with one of our wine tips!

Serving Tips

Warm up in a sauté pan over low heat or in the microwave. It is also fantastic served cold.

Wine Tips

Madiran from southwestern France’s Gascony or a Châteauneuf-du-Pape from France’s Rhône valley work very well with this dish. Venturing into other territories, such as Spain’s luscious wines comprised of Tempranillo grapes, or a Syrah from California’s Paso Robles are equally as tantalizing.

Researched and Written by Michelle Odom and Gabrielle Donati.