Entree: Saint Pierre and Miquelon – Poulet Basquaise (Basque-style chicken stewed with bell peppers, tomatoes, garlic, and Espelette pepper in a rich, aromatic sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) olive oil
- 4 oz (115 g) salted or unsalted butter (2 tbsp / 30 g butter plus additional for finishing) — use unsalted to control seasoning if preferred
- 1 large yellow onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced
- 2 red bell peppers, seeded and cut into 1/2-inch (1 cm) strips, about 10 oz (300 g)
- 1 green bell pepper, seeded and cut into 1/2-inch (1 cm) strips, about 6 oz (170 g)
- 14 oz (400 g) canned diced tomatoes, with juices
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) low-sodium chicken stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tsp (2 g) Espelette pepper or 1 tsp (2 g) sweet smoked paprika if Espelette is unavailable
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 g) chopped fresh parsley for garnish

Instructions

1. Season the chicken pieces with salt and pepper. Heat olive oil and 1 tbsp (15 g) butter in a large heavy skillet or Dutch oven over medium-high heat.
2. Brown the chicken: working in batches if necessary, sear chicken skin-side down until deep golden, about 6–8 minutes per side. Transfer browned pieces to a plate and set aside.
3. Sauté the vegetables: reduce heat to medium, add the remaining butter, then add sliced onion and cook until softened and beginning to caramelize, about 6–8 minutes. Add the bell peppers and cook another 5 minutes until peppers soften.
4. Add garlic and tomato: stir in minced garlic and cook 30 seconds until fragrant. Add tomato paste and cook 1 minute, then add the diced tomatoes with juices, stirring to combine.
5. Deglaze and season: pour in the white wine to deglaze the pan, scraping up browned bits. Add chicken stock, bay leaf, thyme, Espelette pepper, and adjust salt and pepper.
6. Return chicken and simmer: nestle the browned chicken pieces back into the sauce, skin-side up. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 30–35 minutes until the chicken is cooked through and sauce has reduced and thickened.
7. Finish and serve: remove bay leaf and thyme stems, taste and adjust seasoning. Sprinkle chopped parsley over the stew and serve hot with rice, potatoes, or crusty bread to soak up the sauce.