This braised chicken recipe, adapted from chef Sébastien Gravé, is emblematic of the Basque region's affection for colorful, peppery stews.
This braised chicken recipe, adapted from chef Sébastien Gravé, is emblematic of the Basque region's affection for colorful, peppery stews. Though paprika can work in a pinch, it's the flakier, lightly spicy, more enigmatic Espelette pepper that's characteristic of the region. Get the recipe for Chicken Basquaise »