low Cocotte, round Basque chicken




20 min.

cooking time

40 min.
  • Heat half of the oil in a Cocotte and sauté the finely chopped onions and pepper (remove the core beforehand) along with the crushed garlic and then steam for about 5 minutes.
  • Pour boiling water over the tomatoes, skin and cut them into small pieces. Add to the peppers. Add salt and pepper and simmer in a covered pan for about 20 minutes.
  • Rub some salt and pepper into the chicken pieces and sear in a Cocotte in the remaining oil. Add the white wine and the vegetables with the bouquet garni. Cover and simmer for 30 minutes.
  • Tasty pilau rice goes very well with this dish.

1 Bresse chicken (approx. 1.5 kg carved into 8 pieces

700 g red and green bell peppers

1 kg ripe tomatoes

3 yellow onions

3 garlic cloves

1 glass dry white wine

1 small glass of peanut oil

1 bouquet garni

Salt, black pepper from the pepper mill