Recipe courtesy of Graham Kerr
Episode: Poulet Basquaise
Poulet Basquaise
1 hr 45 min
30 min
4 servings
1 hr 45 min
30 min
4 servings


  • 1 (3 1/2 pound) chicken
  • Black pepper and salt
  • 1/4 cup olive oil plus 2 tablespoons
  • 1 large garlic clove, crushed and finely chopped
  • 2 green peppers, cored, seeded, and cut into strips
  • 1 red peppes, cored, seeded, and cut into strips
  • 4 large tomatoes, skinned, seeded and chopped
  • 1 cup mushrooms, finely diced
  • 5 ounces Csabai sausage, cut into 1/4-inch slices
  • 3/4 cup dry white wine
  • 1 tablespoon parsley, roughly chopped
  • 1 cup long grained rice, boiled


Remove wings from chicken, cut chicken into 4 pieces, 2 legs and 2 half breasts. Dry meat thoroughly. Place 1/4-cup olive oil into a pan on the heat, add the chicken - skin side down and brown on both sides. Brown the sausage pieces on all sides In a separate pan place 2 tablespoons of olive oil - add the garlic and then the capsicum. Add 2 tomatoes and allow the vegetables to sweat together. Add the mushrooms to the chicken and the sausage. Moisten with 1/2-cup dry white wine and then add vegetable mixture. Simmer 25 minutes. Remove chicken pieces to a heated serving dish and keep warm. Add 2 tomatoes to the sauce. Raise the heat under the pan, bring to the boil and reduce sauce. Add the parsley and 1/4 cup white wine. Reduce for 2 minutes. Coat chicken with half of the sauce. Place the boiled rice on a separate dish, make a well in the center and fill with the rest of the warm sauce.

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