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

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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

  • gregorio_inkp6y on May 05, 2026

    Swapped out chicken thighs for the whole chicken. No bouillon, but I had one cup of good stock… so I reduced it down to 1/2 cup per the recipe. Definitely a simple weeknight meal if you have your mise-en-place in order. Absolute comfort food and it made the house smell amazing. I recommend taking the chicken out for the last bit of sauce reduction. Recipe asked for 5 minutes but I took it down to 10 for a thicker sauce.

  • 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

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