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Chicken Basquaise with Shepherd’s Bread

We’ve got a chill in the air, and it’s time for thick soups and stews.  Today’s recipes are truly a salute to late summer.  Our CSA has provided us with a bounty of peppers and tomatoes, and I’m happy to put them to use in the Chicken Basquaise recipe.   I also had the treat of using a locally grown chicken.   This recipe is great because you can make it with only chicken thighs or wings if you like.  The meat will simmer and be nearly falling off the bone when it’s served.   I decided to serve ours over brown rice. 

What’s Basquaise, you ask?   It means in the style of the Basque region.   A region on the border of France and Spain.  The foods are unique, simple and hearty.  Chicken is browned and combined with a onions, garlic, tomatoes, white wine, and thyme.  The vegetables are simmered first, until tender, then the chicken is added. the mixure simmers for 45 minutes, until the chicken is tender.   I let mine simmer longer, for “falling off the bone” tenderness.

For a little extra punch and flavor of the region, you can add a pinch of chili powder.


Pretty peppers, thyme, garlic and tomatoes

I had a blast peeling and chopping the tomatoes.  They were SO juicy and flavorful.   I had to take a picture as they were almost ready to drip off the cutting board.

Chopped Tomatoes

On to the bread.  This recipe is absolutely delicious.  Serve it with any meal, make toast, make crostini, just make this bread!  Be patient, though.  It’s sticky and a tad bit tricky.   I know you can do it!

 As I read through Basque recipes, I learned the shepherd would place bread dough in a special iron pot and bury it in the coals of his campfire in the morning.  After tending the flock all day, he would return to the pot of bread, which  would be ready.   The first piece would be cut from the top and given to the sheep dog.   Since my dogs are herders (in need of a herd), this is for them.  They didn’t get any bread, but were very interested.  The aroma and flavor of this bread is amazing.  I didn’t add the sage, but I know it would add great flavor.


Here’s the whole meal, tender chicken, aromatic vegetables in very flavorful broth, and warm wonderful bread.   Let me know how your bread turns out!  Stop by soon, I have a great apple dessert recipe for you.


A hearty autumn supper


Posted on: 5 Comments

5 Responses

  1. Betsy says:

    I love the picture of the farm fresh tomato! Your entire meal looks great. I’ve been wanting to make more bread, and the shepherd’s bread looks like a good one to try.

  2. Alice says:

    your bread looks fab and what a beautiful story! I love those bits of information, I feel like they make the food taste better!

  3. nana says:

    Love the story of the bread. I am making a copy of that
    recipe to use on a cold winter day along with this
    chicken recipe which we loved. Your chicken
    looks delicious and so inviting.

  4. Maggie says:

    Maybe I could make this bread in my 5.5qt RFO….interesting. The picture with the thyme is so pretty, I could cry. Great job Susan!

  5. Linda Eoff says:

    I have made your recipe several times since I found it and I am very happy with it. We like to make large sancwiches out of it and it serves us well. I also use eat it at breakfast with cheese and fruit. Thank you so much.

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