This dish sings with the sunny, robust flavors of the Basque country. Unlike its creamy cousins, Poulet à la Bayonnaise is a vibrant, rustic dish where chicken is braised with the region’s holy trinity: Bayonne ham, sweet peppers, and tomatoes. The first time I had it, in a tiny family-run spot near Biarritz, the bold colors and smoky, paprika-kissed sauce immediately won me over. It’s a one-pot wonder that feels both hearty and refreshingly bright.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 min | 1 hour | 1.5 hours | 4-6 | A taste of the Basque country |
Why You’ll Love This Recipe
- Bold, sunny flavors: The combination of ham, peppers, and tomatoes is incredibly vibrant.
- One-pot simplicity: Everything cooks together, making cleanup a breeze.
- Naturally gluten-free: It’s a satisfying meal that doesn’t rely on any flour or gluten.
- The aroma is intoxicating: Smoky paprika and sweet peppers will fill your kitchen.
Grab These
- 1 whole chicken (3-4 lbs), cut into 8 pieces
- 2 tbsp duck fat or olive oil
- 4 oz Bayonne ham or prosciutto, chopped
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (14.5 oz) can diced tomatoes, with their juices
- 1 cup dry white wine
- 1 tsp smoked paprika (Piment d’Espelette is authentic!)
- 1 bay leaf
- Salt and black pepper
- Chopped fresh parsley for garnish
Let’s Make It
Pat the chicken pieces dry and season them generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the duck fat over medium-high heat. Brown the chicken in batches, skin-side down first, until golden and crisp. This is crucial for flavor. Remove and set aside.
Reduce the heat to medium. Add the chopped ham and cook for 2-3 minutes until it releases its fat and starts to crisp. Add the sliced onion and bell peppers. Cook, stirring occasionally, for about 10 minutes until the vegetables have softened.
Stir in the minced garlic and tomato paste and cook for another minute until fragrant. The tomato paste will darken slightly, which is what you want.
Pour in the white wine to deglaze the pan, scraping up all the delicious browned bits from the bottom. Let it simmer for 2 minutes. Add the diced tomatoes, smoked paprika, and bay leaf.
Nestle the browned chicken pieces back into the pot, along with any accumulated juices. Bring to a gentle simmer, then cover and cook for 30-40 minutes, until the chicken is cooked through and tender.
Remove the bay leaf. Taste the sauce and adjust seasoning. Garnish with a generous handful of fresh parsley before serving.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 450 kcal |
| Protein | 42g |
| Carbohydrates | 12g |
| Fat | 24g |
| Fiber | 3g |
| Sugar | 7g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Spicy Kick: Add a pinch of cayenne pepper or a chopped fresh chili with the bell peppers.
- With Olives: Stir in a handful of pitted green olives during the last 10 minutes of cooking.
- Creamy Version: For a richer sauce, stir in ¼ cup of crème fraîche off the heat at the very end.
Serving Ideas
- Classic: Serve with plain steamed rice or crusty bread to soak up the incredible sauce.
- Basque Style: Accompany with a simple potato gratin or sautéed potatoes.
- With a Salad: A simple green salad with a sharp vinaigrette helps cut through the richness.
Storage & Reheating
- Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat on the stovetop over medium-low heat until warmed through. The flavors will have melded beautifully.
My Two Cents
- Pro-Tip: Don’t skip browning the chicken! That golden, crispy skin and the fond (browned bits) left in the pot are the foundation of the dish’s deep flavor.
You Asked, I’m Answering
Q: I can’t find Bayonne ham. What’s a good substitute?
A: Prosciutto is the closest in texture and flavor. Spanish serrano ham would also work beautifully.
Q: Can I use chicken thighs only?
A: Absolutely! Bone-in, skin-on chicken thighs are perfect for this recipe and will be incredibly juicy. Adjust the cooking time to about 30-35 minutes.