Poulet basquaise from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • green peppers
  • red peppers
  • ground cayenne pepper
  • whole chicken
  • parsley
  • canned tomatoes
  • chicken bouillon cubes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodelf on March 12, 2013

    This was a terrific weeknight dish, easy and fast to prepare - the flavours were great. I found it worthwhile to reduce and cook down the ingredients and sauce as mentioned in the recipe - it resulted in a rich tomato, onion, pepper sauce that was ideal for the chicken. This recipe can be as spicy or mild as you prefer and I'd definitely be more generous with seasoning next time. It reheated well and I suspect it would be a pretty good candidate for freezing, too, but it doesn't look like I'll have enough left to test that.

  • Delys77 on October 31, 2011

    Generally nice flavours and a relatively juicy chicken but far too much sauce with not enough flavour

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.