{"id":5074,"date":"2019-01-06T18:46:44","date_gmt":"2019-01-06T17:46:44","guid":{"rendered":"http:\/\/chateausuau.com\/?p=5074"},"modified":"2020-01-23T18:27:20","modified_gmt":"2020-01-23T17:27:20","slug":"poulet-basquaise","status":"publish","type":"post","link":"https:\/\/chateausuau.com\/fr\/poulet-basquaise\/","title":{"rendered":"\u00d4de au poulet basquaise"},"content":{"rendered":"<p><strong>Il est sans nul doute l\u2019un des plats les plus pl\u00e9biscit\u00e9s de l\u2019hexagone, au Pays Basque comme ailleurs ! Et pour cause : le poulet basquaise est un ravissement pour les papilles. Nous vous emmenons aujourd\u2019hui \u00e0 la d\u00e9couverte de son histoire et sa recette, avec en bonus quelques pistes de vins pour l\u2019accompagner. Suivez le guide !<\/strong><\/p>\n<h2><b>Histoire du poulet basquaise<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">L\u2019histoire d\u00e9but dans la r\u00e9gion de la Soule, \u00e0 l&rsquo;Est du Pays Basque. Il \u00e9tait une fois une d\u00e9licieuse sauce r\u00e9alis\u00e9e \u00e0 partir \u00e0 base de pain et de l\u00e9gumes. Elle se fait appeler Basquaise ou piperade, compte tenu de ses origines g\u00e9ographiques. \u00a0Avez-vous remarqu\u00e9 que les couleurs \u00e9taient celle du drapeau du Pays Basque ? Rouge, vert et blanc !<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Depuis la recette du poulet basquaise a\u00a0l\u00e9g\u00e8rement\u00a0vari\u00e9 pour devenir celle \u00e0 base de tomates et poivrons que l\u2019on trouve dans les assiettes d\u2019aujourd\u2019hui. On l\u2019utilise \u00e9galement pour accompagner le thon ou d\u2019autres poissons, en fonction des go\u00fbts de chacun !<\/span><\/p>\n<div id=\"attachment_5075\" style=\"width: 760px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-5075\" class=\"wp-image-5075 size-large\" title=\"poulet basquaise\" src=\"http:\/\/chateausuau.com\/wp-content\/uploads\/2019\/06\/chicken-4110212_1920-1024x705.jpg\" alt=\"poulet basquaise\" width=\"750\" height=\"516\" srcset=\"https:\/\/chateausuau.com\/wp-content\/uploads\/2019\/06\/chicken-4110212_1920-1024x705.jpg 1024w, https:\/\/chateausuau.com\/wp-content\/uploads\/2019\/06\/chicken-4110212_1920-300x207.jpg 300w, https:\/\/chateausuau.com\/wp-content\/uploads\/2019\/06\/chicken-4110212_1920-768x529.jpg 768w, https:\/\/chateausuau.com\/wp-content\/uploads\/2019\/06\/chicken-4110212_1920.jpg 1920w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><p id=\"caption-attachment-5075\" class=\"wp-caption-text\">Image par <a href=\"https:\/\/pixabay.com\/fr\/users\/RitaE-19628\/?utm_source=link-attribution&amp;utm_medium=referral&amp;utm_campaign=image&amp;utm_content=4110212\">RitaE<\/a><\/p><\/div>\n<h2><b>Le poulet basquaise, la recette <\/b><\/h2>\n<h3><b>Les emplettes \u00e0 pr\u00e9voir pour 4 personnes<\/b><span style=\"font-weight: 400;\"> :<\/span><\/h3>\n<ul>\n<li><span style=\"font-weight: 400;\"> \u00a0<\/span> <span style=\"font-weight: 400;\">2\/3 poulet <\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0<\/span> <span style=\"font-weight: 400;\">2\/3 kg de tomate<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0<\/span> <span style=\"font-weight: 400;\">466.5 g de poivron (verts et rouges)<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0<\/span> <span style=\"font-weight: 400;\">2 oignons \u00e9minc\u00e9s<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0<\/span> <span style=\"font-weight: 400;\">2 gousses d&rsquo;ail<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0<\/span> <span style=\"font-weight: 400;\">13.5 cl de vin blanc<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0<\/span> <span style=\"font-weight: 400;\">2\/3 bouquet garni (<\/span><span style=\"font-weight: 400;\">assortiment de plantes aromatiques)<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0<\/span> <span style=\"font-weight: 400;\">4 cuill\u00e8res \u00e0 soupe de huile d&rsquo;olive<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00a0<\/span> <span style=\"font-weight: 400;\">Sel et poivre<\/span><\/li>\n<\/ul>\n<h3><b>Les \u00e9tapes<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">&#8211; Coupez le poulet en morceaux (ou achetez directement un poulet pr\u00e9d\u00e9coup\u00e9 !). <\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; Ecrasez l\u2019ail et l\u2019oignon, coupez les poivrons en lani\u00e8res.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; Coupez et pelez les tomates en morceaux (non sans avoir \u00f4ter les parties dures du fruit).<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; Faites chauffer 4 cuill\u00e8res \u00e0 soupe d&rsquo;huile dans une cocotte. Faites-y dorer les oignons, l&rsquo;ail et les poivrons pendant 5 min \u00e0 feux doux en remuant doucement le tout.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; Ajoutez les tomates, salez et poivrez et faites mijoter \u00e0 couvert 20 min \u00e0 feux doux.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; Pendant ce temps, salez et poivrez les morceaux de poulet puis les faire dorer dans l&rsquo;huile d&rsquo;olive<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; Lorsque les morceaux sont pr\u00eats, ajoutez-les \u00e0 la pr\u00e9paration \u00ab tomates poivrons ail oignons \u00bb, couvrez-la, ajoutez le bouquet garni et le vin blanc, et laissez cuire pendant une trentaine de minutes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"> &#8211; Faites cuire du riz (blanc, basmati ou sauvage, \u00e0 vous de voir !)<\/span><\/p>\n<p><span style=\"font-weight: 400;\"> &#8211; Servez le poulet accompagn\u00e9 du riz et d\u00e9gustez.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Options \u00e0 ajouter en fonction de votre humeur : du piment d\u2019Espelette et\/ou du jambon de Bayonne !<\/span><\/p>\n<h2><b>Le poulet basquaise, avec quels vins ?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Maintenant que votre recette est fin pr\u00eate, il convient de lui rendre honneur \u00e0 ses saveurs ensoleill\u00e9es en l\u2019accompagnant des meilleurs vins.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Bonne nouvelle : avec sa personnalit\u00e9 qui sent bon le sud, le poulet basquaise s\u2019accorde aussi bien avec du vin rouge qu\u2019avec un blanc ou un ros\u00e9. Evitez cependant les vins trop bois\u00e9s qui pourraient d\u00e9naturer le go\u00fbt du poulet.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">La sauce basquaise fera la paire avec des vins rouges structur\u00e9s, \u00e0 l\u2019image des vins du pays, les iroul\u00e9guy et autres madiran.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Les Bordelais voisins feront \u00e9galement un beau mariage, principalement un cabernet-sauvignon mais pas que ! Un M\u00e9doc, Listrac-M\u00e9doc ou Haut-M\u00e9doc seront des partenaires de choc. Compos\u00e9 \u00e0 40% de Cabernet Sauvignon et 60% de Merlot, notre <a href=\"http:\/\/chateausuau.com\/vins-bio\/maubert-cadillac\/\" target=\"_blank\" rel=\"noopener noreferrer\">Ch\u00e2teau Maubert AOC Cadillac C\u00f4tes de Bordeaux 2012<\/a>\u00a0<\/span><span style=\"font-weight: 400;\">sera lui aussi un tr\u00e8s bon candidat !<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Autres possibilit\u00e9s : un vin du Val de Loire (Saint-Nicolas de Bourgueil, Saumur-Champigny, Chinon ou C\u00f4te de Forez), un C\u00f4tes du Rh\u00f4nes Villages, un rouge de Gaillac ou de Fronton.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">C\u00f4t\u00e9 ros\u00e9s, on misera sur un sp\u00e9cimen \u00e0 la personnalit\u00e9 bien tremp\u00e9e : irouleguy toujours, un vin de pays du Lot, un syrah (Languedoc), un sp\u00e9cimen de la Vall\u00e9e du Rh\u00f4nes (Lirac ou Tavel) ou un Bandol.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Moins de choix du c\u00f4t\u00e9 des blancs : la fra\u00eecheur d\u2019un Saint-Mont ou la longueur en bouche (\u00e9pic\u00e9e) d\u2019un Saint-Joseph pourront toutefois faire l\u2019affaire !<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Il ne reste plus qu\u2019\u00e0 vous souhaiter un excellent app\u00e9tit gr\u00e2ce \u00e0 leur chaleur du pays Basque !\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il est sans nul doute l\u2019un des plats les plus pl\u00e9biscit\u00e9s de l\u2019hexagone, au Pays Basque comme ailleurs ! Et pour cause : le poulet basquaise est un ravissement pour les papilles. Nous vous emmenons aujourd\u2019hui \u00e0 la d\u00e9couverte de son histoire et sa recette, avec en bonus quelques pistes de vins pour l\u2019accompagner. Suivez [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":5075,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,777],"tags":[658],"class_list":["post-5074","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mariage","category-blog","tag-recette"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00d4de au poulet basquaise - Chateau Suau<\/title>\n<meta name=\"description\" content=\"Nous vous emmenons \u00e0 la d\u00e9couverte de l&#039;histoire du poulet basquaise et de sa recette, avec en bonus quelques pistes de vins pour l\u2019accompagner.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chateausuau.com\/fr\/poulet-basquaise\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00d4de au poulet basquaise - 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