Poulet basquaise, le Pays basque passe à l’assiette

Notre tour de France des saveurs passe par les Pyrénées, plus particulièrement le Pays basque qui met le poulet en majesté.

Comme son nom l’indique, il s’agit d’une recette basque. Dans ces conditions, rien d’étonnant à ce que ce plat fasse la part belle au légume le plus typique de la région : le poivron, notamment préparé en piperade. Aujourd’hui, la recette du poulet basquaise est considérée comme un grand classique de la gastronomie française.

Quelle est la recette d’un bon poulet basquaise ?

Pour commencer, acheter un bon poulet de ferme nourri exclusivement au grain et en plein air. Le préparer puis le découper, en séparant en deux chaque aile et chaque cuisse. Saler, poivrer et fariner légèrement les morceaux. Peler 4 tomates et les épépiner avec les 2 poivrons. Faire dorer les morceaux de poulets avec les 6 petits oignons blancs dans une cocotte graissée et frottée à l’ail. Ajouter le jambon de Bayonne (environ 120g), les tomates en morceaux et les poivrons détaillés en rondelles. Après avoir laissé cuire l’ensemble cinq minutes, « mouiller » l’ensemble avec un verre de vin blanc sec et laisser mijoter encore 30 minutes. Puis retirer le poulet, le dresser dans les assiettes, vérifier la sauce et verser. C’est prêt !

Laguioles de table pour recette colorée

Laguioles de table pour recette poulet basquaise

Les couteaux de table Forge de Laguiole « signature » de Jean-Michel Wilmotte aux manches en dacryl coloré feront de cette dégustation, un moment gustatif exceptionnel et tout en couleurs.

On sert en général le poulet basquaise avec du riz créole. Quant au vin, pourquoi ne pas essayer un Irouléguy rouge (ou blanc) produit dans la région de Basse Navarre ?

 

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