Entree: France – Gascony – Poulet Basquaise (Chicken braised in a Basque-style tomato and bell pepper sauce seasoned with Espelette pepper)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 oz (60 g) Bayonne ham or smoked ham, diced
- 1 large yellow onion, thinly sliced (about 8 oz (225 g))
- 3 cloves garlic, minced (about 9 g)
- 3 bell peppers (2 red, 1 green), seeded and sliced (about 1 lb (450 g))
- 14 oz (400 g) canned diced tomatoes
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) Espelette pepper or 1/2 tsp (1 g) cayenne pepper
- 1 bay leaf
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) unsalted butter (optional)
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

1. Season the chicken pieces generously with salt and pepper. Heat olive oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken in batches until golden on all sides, about 6–8 minutes per batch; transfer to a plate.
2. Add the diced Bayonne ham to the pan and cook briefly until it renders some fat. Add the sliced onion and cook until softened and beginning to color, about 5–7 minutes.
3. Stir in the minced garlic and sliced bell peppers and cook until the peppers begin to soften, about 5 minutes.
4. Add the tomato paste and cook 1 minute, then deglaze with the white wine, scraping up browned bits. Stir in the diced tomatoes, chicken stock, Espelette pepper, bay leaf, and thyme.
5. Return the browned chicken to the pan, nestling pieces into the sauce. Bring to a simmer, cover partially, and braise gently for 30–40 minutes until the chicken is cooked through and tender.
6. Remove the chicken to a platter, discard the bay leaf and thyme stems, and simmer the sauce uncovered for a few minutes to concentrate if needed. Whisk in the butter if using for a glossy finish, adjust salt and pepper.
7. Spoon the sauce over the chicken, sprinkle with chopped parsley, and serve with crusty bread, rice, or roasted potatoes.