Paleo Poulet Basquaise

Poulet Basquaise

Poulet Basquaise

Poulet Basquaise – the name might be French, but this dish at heart isn’t!

“Poulet” as you no doubt already knew means “chicken”, and “Basquaise” refers to the Basque region, therefore giving us a chicken dish from the Basque country.

This dish is based upon the version found in Anthony Bourdain’s excellent “Les Halles Cookbook”.

The only major changes I made in order to make it Paleo friendly were the removal of the white wine and the stock cube used in the original, which, to be perfectly frank, were not missed at all in the finished dish.

In the original version, Bourdain pairs the bold flavours of the main dish with a simple side of plain boiled rice. In this Paleo version the rice is replaced by plenty of tasty steamed cauliflower.

Serves 4


  • 6 chicken thighs, skin on
  • 2 chicken breasts, skin removed, cut into bite sized pieces
  • 1 large onion, finely sliced
  • 5 or 6 cloves of garlic, minced
  • 2 heaped tsp Herbes De Provence
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 2 400ml tins of chopped tomatoes
  • 2 tbsp smoked Spanish paprika
  • Olive oil for frying
  • Plenty of fresh parsley
  • Cayenne pepper for seasoning
  • Salt and pepper


  • Take the chicken thighs out of the fridge to bring them up to room temperature. Wash, and then pat dry with kitchen paper.
  • Season the chicken thighs all over with a hint of salt, and plenty of black and cayenne pepper.
  • Heat up 2 tbsp of olive oil over medium heat in a large nonstick pan. Fry the onion, carrot, and celery until soft, about 5 minutes or so.
  • Add the garlic, the smoked Spanish paprika, and the Herbes De Provence. Fry for a further 2 minutes. Add a splash of hot water if anything threatens to stick to the bottom of the pan.
  • Add the sliced peppers and the tomatoes. Stir well. Bring up to a simmer, and cook for about 10 minutes.
  • Heat up 2 tbsp of olive oil in a large nonstick frying pan. Add as many chicken thighs as you can comfortably fit in without crowding the pan. Fry until just nicely browned. Fry the remainder of the chicken thighs in a similar way. Set aside.
  • Place the chicken thighs into the sauce. Return to a simmer, and cook for 15 minutes.
  • Add the diced chicken breast, and simmer for a further 20 minutes, or until both the chicken thighs and breast pieces are thoroughly cooked.
  • Serve garnished with a good load of fresh parsley, and with steamed cauliflower.

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