The Best Goose Stew Recipe (Poulet Basquaise)
This Goose Stew Recipe is an adaptation of the classic French dish, Poulet Basquaise, which translates to Basque Chicken. Instead of the traditional chicken, I use skinless goose wings, legs and thighs. Follow this recipe and learn how to cook a goose in onion, garlic, hot and sweet peppers, and tomatoes until it's fall apart tender!
Servings: 6 servings
Ingredients
- Skinless wings, legs and thighs from 1 Canada Goose
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon canola oil
- 1 Tablespoon olive oil
- 1 large red onion, diced
- 3 bell peppers (any color), cored, seeded, and thinly sliced
- 2 serrano peppers, cored, seeded, and minced
- 1 Tablespoon minced garlic
- 2 cups tomatoes, chopped
- 1 teaspoon sugar
- 4 cups goose or chicken broth
Instructions
- Rinse the goose pieces and pat dry. Season with 1 teaspoon salt, pepper, onion powder, and garlic powder.
- Heat the canola oil in a 6-quart Dutch oven over medium-high heat. Brown the goose pieces on each side for about 3 minutes. Transfer meat to a large plate.
- In the same Dutch oven, add the olive oil and the onion. Sauté, stirring and scraping the bottom of the pan for about 4 minutes. Add all the peppers and garlic and 1 teaspoon salt. Sauté for 4 minutes, stirring often.
- Add the tomatoes, sugar, and broth and stir together. Simmer for 5 minutes.
- Return the goose pieces to the Dutch oven. Cover and cook for 2 hours over medium-low heat, stirring about every 30 minutes. The peppers should be very soft and the goose meat falling off the bone. Serve over rice.
