The Authentic Basque Chicken, (Poulet Basquaise) cooked on location in the French Basque Country.
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- Опубликовано: 15 окт 2024
- Today I visit the mountain village of Espelette in the French Basque country for a truly traditional and authentic Poulet Basquaise, Basque Chicken.
Pete's Pans Instagram: / petes_pans
French Cooking Playlist: • French cooking
My favourite cast iron STAUB pan used in the video:
amzn.to/3IuCma6
Business Inquiries: petermi@aol.es
I will cook many of the dishes you have presented before my time is up.
amazing, the color of that chicken meat and fat. a real chicken's chicken.
Beautiful.
Dear Pete, did you know that across the pond there's a version of a chicken dish from Marbella that's popular at dinner parties? But I've never seen an authentic version of the recipe presented.
Oh! I had never heard of it, but I see there are many recipes online. Have you made it?
Thanks for tuning in Ted!
I have made it a bunch of times yes. Sweet and sour with capers, prunes and olives. What could go wrong.
You provide a pleasant and altogether unique perspective to cooking, and equally important a pleasurable perspective on the dishe’s background. Bravo
I like how you narrated all the way through again!
Me too :)
Thank you for bringing the beauty of flavorful native (or rustic) foods to everyone. I’ve missed them very much, and am glad they can be passed along.
I'm less than 5 hours from Espelette so will stop off on my road trip to Gijon.
5 hours! I'm guessing you're from the U.S where 5 hrs is next door ;)
@@Petespans actually I'm in the Périgord Noir (when not in Yorkshire) 😉
Your videos are a really wonderful way to explore European cuisines. I feel that the current culinary trends, especially in content creation, favour Asian and New World cuisines, all of which I love. However, when I visited Portugal I have found many home style dishes that I can easily recreate here, in Hungary. Your videos showcase dishes that are only a few hundred (or maybe a thousand) kilometres away, but rather unknown outside of a specific region, or country, so can only be known by those who traveled there. Thank you!
Made this last night and it was delicious. Every recipe of yours I have made has been outstanding. Really excellent content
Super félicitations pet à bientôt dans le gers
Peter, you have done it again ,
Your videos are exceptional !!!!💞💞💞🌺🌺🌺
Cheers🍷🍷
Made this for dinner tonight. Its so easy and delicious. It's a staple during the cold nights
Looks amazing, think I'll give this one a go!
Dead easy :)
Looks delightful Pete, no doubt tastes it too, look forward to more from you 👍
Great to hear... plenty to come Mike.
MY back ground 😎 , is from BASQUE REGION IN SPAIN 🇪🇸 , it's amazing 👏 , the SELECTION of DELICIOUS DISHES 😋 , from the BASQUE RIGION 😊..THANKS ❤ .
I can confirm this meal is a winner. Printed off, in the recipe folder & straight into my rotation. Fine work Mr Pete 👏
Looks amazing!😊
Wow, I discovered and have made this dish since you first video from 2017! its been a summer weeknight staple in my house ever since. nice to see you make it again.
Delighted :) Enjoy!
I cooked the Poulet Basquese for guests this weekend - we all loved it, thank you, I did Bacalau en Aciete with celery-in-pomegranate sauce starter, also excellent........but please can you post a link to the lovely background music? Thank you.
excellent dish! I subscribed.
So nice to see another video from you! I spot an Opinel knife, which was invented for crafts and very sharp but is a great knife to any aficionado. I hope the RV does not mark the end of your inspiring biking adventures! Over here we have snow still and I would hesitate to cook outside as you do, even outside my doorstep. :)
Wow sharp eye! I have an opinel which I believe is for vine and arboring use.
I really hope someday I can travel to Basque country this looks amazing. Great video Pete!
thank you so much for these videos, I never had any idea how much cross over there was between Spanish and French cooking...... always looks amazing yet simple
A recipe I will surely be cooking for my gf, who is from Pays Basque. Thank you for this!
Wow! There’s a challenge!
I’ll take full blame if shes not impressed!
I love this food!
What herbs did you use here? What herbs do you recommend?
Such dark meat, refreshing to see.
Cooked this for Sunday family dinner and was excellent. Did substitute chiles with calabrian those Espellette not at hand. Please forgive.
Eh, use what you got. I used Cayenne pepper.
😃😃😃😃😃😃
what should we substitute to thyme?
Ezpeleta, Lapurdi.
pilaf is a turkish dish