Sauté of chicken with peppers, ham, and tomatoes (Poulet à la Basquaise) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 158) by Paula Wolfert

  • red bell peppers
  • garlic
  • onions
  • parsley
  • tomatoes
  • duck fat
  • chicken legs
  • crème de piment d'Espelette
  • jambon de Bayonne
  • ventrèche
  • EYB Comments

    Can substitute pancetta for ventrèche; and prosciutto or serrano ham for jambon de Bayonne.

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

  • Eat Your Books

    Can substitute pancetta for ventrèche; and prosciutto or serrano ham for jambon de Bayonne.

  • DKennedy on May 26, 2013

    This was Rita's go to recipe when we lived together during law school.

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