Recipe courtesy of Graham Kerr

Poulet Basquaise

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  • Total: 1 hr 45 min
  • Prep: 30 min
  • Cook: 1 hr 15 min
  • Yield: 4 servings
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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


  1. 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.