Entree: Monaco – Poulet Basquaise (Basque-style braised chicken in a tomato and pepper sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken thighs, skin-on
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil
- 1 large yellow onion, about 8 oz (225 g), sliced
- 4 cloves garlic, about 1 oz (30 g), minced
- 1 red bell pepper, about 5 oz (140 g), sliced
- 1 green bell pepper, about 5 oz (140 g), sliced
- 1 1/2 cups (360 ml) canned crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) dry white wine (or additional chicken stock)
- 1 cup (240 ml) low-sodium chicken stock
- 1 tsp (2 g) Espelette pepper or 1/4 tsp (1 g) cayenne pepper
- 1 tsp (2 g) smoked sweet paprika
- 2 bay leaves
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme
- 1 tbsp (15 ml) unsalted butter (optional, for glossy finish)
- 1 tbsp (15 ml) chopped flat-leaf parsley for garnish

Instructions

1. Pat the chicken thighs dry and season evenly with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the chicken thighs skin-side down until golden, about 6–8 minutes; turn and brown the other side 4–5 minutes. Transfer chicken to a plate.
3. Reduce heat to medium. Add the sliced onion and cook until softened and beginning to brown, about 6 minutes. Add the minced garlic and cook 30 seconds until fragrant.
4. Add the sliced red and green bell peppers and cook 4–5 minutes until slightly softened.
5. Stir in the tomato paste and cook 1 minute. Deglaze with 1/2 cup white wine, scraping up any browned bits, then add 1 1/2 cups crushed tomatoes and 1 cup chicken stock.
6. Return the chicken to the pot, nestling pieces into the sauce. Add Espelette or cayenne, smoked paprika, bay leaves, and thyme. Bring to a gentle simmer, then cover and reduce heat to low.
7. Simmer gently for 25–30 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce has thickened. Remove bay leaves and adjust seasoning with salt and pepper.
8. Stir in 1 tbsp butter if using for richness, sprinkle with chopped parsley, and serve hot with crusty bread, rice, or potatoes.