Simple, yet bursting with typical French and Mediterranean flavors, poulet basquaise is one of the most famous French stews. Translated as Basque-style chicken, the dish incorporates authentic French ingredients and traditional French cooking techniques.

The main ingredient in this classic dish is chicken, usually only legs or thighs which are generously spiced with Espelette pepper, an authentic French pepper variety. Another traditional French ingredient in the dish is Bayonne ham, the salty, air-dried ham which gives a smoky flavor to the stew.

However, the star of the dish is the Basques sauce made with red and green peppers, tomatoes, and onions, sometimes referred to as sauce piperade, which is the reason why this dish from the south of France has the word basquaise in its name. All of the ingredients for piperade are sautéed separately until they form a thick, fragrant sauce for the chicken to cook in.

Poulet basquaise is a typical French bistro dish, served in numerous dining places across the country. A fragrant rice pilaf is usually served as an accompaniment to the dish.