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

  • tomatoes
  • garlic
  • Show all ingredients...

  • EYB Comments

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

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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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