Chef Alex Jackson's Poulet Basquaise Brings France's Rustic Flavors Home

A hearty French stew is making its way into home kitchens, thanks to chef Alex Jackson. His latest book, Frontières: The Food of France's Borderlands, includes a traditional recipe for Poulet Basquaise—a rich dish blending chicken, peppers, tomatoes, and aromatic spices. The London-based cook offers a simple yet flavourful take on this Basque classic.

The recipe begins with a base of softened onions and diced cured ham, cooked gently in olive oil. Garlic, bay leaf, thyme, and a pinch of piment d'Espelette follow, building layers of warmth and depth. Next, red and green peppers join the pan, along with ripe tomatoes and a splash of white wine, simmering together for 30 to 40 minutes.

While the vegetables stew, seasoned chicken legs or thighs are browned separately. Once golden, they're added to the pot, cooking for another 30 minutes until tender. The dish finishes with a sprinkle of chopped parsley, ready to serve with crusty bread, sautéed potatoes, or a simple rice pilaf.

Jackson's version stays true to the rustic roots of the dish, balancing smoky paprika, sweet peppers, and the mild heat of piment d'Espelette. The result is a comforting one-pot meal, ideal for sharing.

Poulet Basquaise brings a taste of France's Basque region to the table. The recipe, published in Frontières, relies on accessible ingredients and straightforward steps. Served with a side of choice, it offers a satisfying meal with bold, homely flavours.