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 (3-4 lbs.) 

1.5 lbs red and green bell peppers

2 lbs. ripe tomatoes

3 yellow onions

3 garlic cloves

1 glass dry white wine

1/4 cup of peanut oil

1 bouquet garni (thyme, parsley, sage, rosemary, bay)

Salt, black pepper from the pepper mill