Jul 13 2026
Restaurants›Petite Boucherie›Poulet Sauté Basquaise Recipe

Poulet Sauté Basquaise Recipe

Inspired by Petite Boucherie
Time1h 30m
Serves4

Oven braised Heritage chicken, peppers, onions, pilaff rice and braising jus

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Ingredients

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Main Ingredients

Pilaf Rice

Method

Cooking the Chicken

  1. 1

    Sauté the Chicken

    In a large oven-safe pot, heat olive oil over medium-high heat. Season the heritage chicken pieces with salt and pepper, then brown them in the pot until golden on all sides. Remove chicken and set aside.

  2. 2

    Cook the Vegetables

    In the same pot, add sliced onions and sauté until translucent. Add minced garlic and sliced bell peppers, cooking until they soften.

  3. 3

    Braise the Chicken

    Return the browned chicken to the pot. Stir in tomato paste, bay leaves, and chicken broth. Bring to a simmer, cover, and transfer to a preheated oven at 350°F (175°C) for 45 minutes.

Preparing the Pilaf Rice

  1. 4

    Cook the Rice

    In a saucepan, melt butter over medium heat. Add basmati rice and toast for 2-3 minutes. Pour in chicken broth and add salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until rice is cooked and liquid is absorbed.

Serving

  1. 5

    Plate the Dish

    Once the chicken is done braising, remove from the oven. Serve the chicken and vegetables over the pilaf rice, spooning some of the braising jus over the top.

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