Poulet basquaise (Basque-style chicken) comes from the French part of the Basque country, in South western France. The Basque country covers 20,000 square kilometres, north and south of the Pyrenees.

These comforting classics showcase beloved global cooking traditions, from fiery, fried favorites to rich, tender braises.

Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Add half of the pieces to the casserole and cook over moderately high heat ...

The chicken takes about 45 minutes, gloriously braised in the reserved piperade from Part I of this recipe. The chicken skin can be removed before cooking. Serve the dish with steamed white rice.

1. Heat oil in large braising pan. Brown chorizo slightly, add red onions and red peppers and toss a few times. 2. Add hens, tomatoes, artichokes and garlic. Continue to toss a few times to sear. Do ...

Six months ago, I spent the summer in Paris. While I cooked quite a bit in my small but efficient apartment kitchen, it was the plethora of restaurants right outside my door that I was really ...

Michel Roux Jr is one of the best-known French chefs. In his new book, The French Revolution, Michel revisits the classic dishes from his Gallic heritage but with a modern approach - adapting his ...

A specialty from the south of France, Poulet Basquaise combines a mix of flavors that will explode in your mouth. Ideal as a Ramadan recipe, it’s easy, cheap and quick to make, yet healthy, filling, ...

In the days before Julia Child popularized French cooking in American kitchens, some dishes intimidated cooks with names that sounded foreign and fancy. We’ve come a long way since then, and we get ...

This aromatic mixture of onions, peppers and dried Basque seasonings is good enough to eat on its own. It takes about an hour to prepare, and then can be paired with scrambled eggs for the Sunday ...