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Mushroom Dill Poulet Basquaise Recipe

Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.

mushroom-dill-poulet-basquaise-recipe

Basque Chicken With Mushroom and Dill

Poulet basquaise has quickly became one of my favorite recipes. It is a casserole-style dish that combines chicken, peppers, onions, herbs, and balsamic vinegar to create a richly flavored, delicately tender, and wonderfully elegant dish.

It turns out that the recipe is wonderfully flexible, as well, allowing for many different variations. One variation I have quite liked uses savory mushrooms. A reduced but still present collection of peppers helps round out their flavor, but the piece de resistance is the fresh dill that’s chopped and sprinkled across the top, not only looking positively gorgeous, but also adding a bit of freshness as well as green color. This can be done either before or at the end: in the pictures that I show below I put it in before it is cooked, but I often like the dill to be put on afterwards, providing a wonderful freshness and vibrancy that is so different from dried or cooked dill.

This recipe is entirely my own.

Ingredients

  • 2 pounds chicken
  • olive oil
  • 1 teaspoon dried thyme
  • salt and pepper, to taste
  • 2/3 teaspoon dried tarragon
  • 5 ounces mushrooms, chopped
  • 2 bell peppers, preferably red or yellow, cored and chopped
  • 3 ounces fresh dill
  • 1/3 cup balsamic vinegar
  • 8 cloves garlic, peeled but not chopped
  • 3 tablespoons paprika
  • 1/4 teas[ppm cayenne
  • 1 onion, peeled and chopped
  • 5 sprigs rosemary

Instructions

  1. Core and remove the seeds from the bell peppers; then chop them into smaller pieces. Peel and dice the onion. Chop the mushrooms. Heat the olive oil in a large skillet or casserole dish; then put in the onion, immediately followed by the bell peppers and then the mushrooms. Sauté over medium heat for 20 minutes.
  2. Peel the garlic but leave it in whole pieces. Cut the chicken into smaller serving pieces and add tarragon, salt, pepper, thyme, and paprika to season, rubbing it consistently all over the chicken. Place it into a large, oven-proof dish, and add in the garlic cloves and the rosemary.
  3. Combine with bell peppers, mushrooms, and onion. Sprinkle additional seasonings, olive oil, balsamic vinegar, cilantro, and the bay leaves. Place into a preheated oven at 350 degrees F for 40 minutes.
  4. Remove from the oven, garnish with chopped fresh dill, and serve.

Photo Guide

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