Michel Roux Jr’s The French Revolution: Basque-style Chicken

Michel Roux Jr's Basque-style Chicken, from his cookbook "The French Revolution," is a savory dish that perfectly encapsulates the rich culinary traditions of the Basque region in France. This recipe is an ideal choice for those seeking a hearty, flavorful meal that combines simplicity with the elegance of French cooking.

Cultural or Historical Context The Basque Country, located in the western Pyrenees, straddling the border between France and Spain, is known for its unique culture, language, and of course, its distinctive cuisine. Basque-style chicken, or Poulet Basquaise, is a traditional dish that beautifully showcases the region's produce and flavors, including the renowned Espelette pepper, which adds a mild, fragrant heat to the dish.

Ingredients for Basque-style Chicken

• 12 new potatoes (scrubbed)
• 4 chicken legs
• 1 tablespoon smoked paprika
• 4 tablespoons olive oil
• 2 peppers (red, green, or yellow, halved and seeded)
• 2 onions (peeled and thinly sliced)
• 6 garlic cloves (peeled and chopped)
• 3 bay leaves
• 2 thyme sprigs
• 200ml white wine
• 1 tablespoon piment d'Espelette or chili flakes
• 4 large tomatoes (peeled and diced)
• Salt and freshly ground black pepper

Preparation Instructions

1. Begin by boiling the halved potatoes in salted water for 10 minutes, then set aside after draining.
2. Season the chicken legs with salt and smoked paprika, then brown them in olive oil and set aside.
3. In the same pan, cook the sliced peppers, onions, garlic, and par-boiled potatoes before adding the herbs, wine, and piment d'Espelette.
4. Return the chicken to the pan, add diced tomatoes, and then bake covered in a preheated oven at 200°C for about 30 minutes or until the chicken is fully cooked.
5. Serve hot, ideally with a side of crusty bread to soak up the delicious sauce.

Storage and Reheating Basque-style chicken can be stored in an airtight container in the refrigerator for up to three days. For reheating, place it in an oven at 175°C until warmed through, or gently reheat it on the stove over low heat to preserve the moisture of the chicken.

Nutritional Information This dish offers a good balance of protein, carbs, and fats. The chicken provides high-quality protein and essential amino acids, while the olive oil is a good source of monounsaturated fats. The vegetables add fiber and a variety of vitamins and minerals to the dish. Note that specific nutritional values will vary based on the exact ingredients and serving sizes used.

Frequently Asked Questions

• Can I use chicken breasts instead of legs? Yes, but keep in mind that chicken breasts cook faster and can become dry if overcooked.
• What can I use if I can't find piment d'Espelette? While piment d'Espelette is preferred for its unique flavor, chili flakes or a mild chili powder can be used as a substitute.
• Is this recipe suitable for making ahead? Absolutely, this dish often tastes even better the next day as the flavors have more time to meld together.

This recipe is a testament to Michel Roux Jr's ability to modernize classic French dishes while maintaining their traditional essence. It's a comforting, flavorful meal that's perfect for any occasion, from a casual family dinner to a more formal gathering. Enjoy the rich flavors of the Basque region with this delightful chicken dish.

The original recipe is attributed to Michel Roux Jr, celebrated for his contributions to French cuisine and his cookbook "The French Revolution"​​​​.