Entree: French Southern Territories – National Cuisine – Poulet Basquaise (Basque-style braised chicken with tomatoes, bell peppers, onions, and Espelette pepper)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1600 g)
- 3 tbsp (45 ml) olive oil
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 4 cloves garlic, minced
- 2 red bell peppers, seeded and sliced, approx. 12 oz (340 g)
- 2 green bell peppers, seeded and sliced, approx. 12 oz (340 g)
- 1 lb (450 g) ripe tomatoes, chopped (or 14 oz/400 g canned whole tomatoes, crushed)
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) chicken stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tsp (2 g) Espelette pepper or smoked paprika
- 2 tbsp (30 g) chopped Bayonne ham or prosciutto (optional)
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat the chicken pieces dry and season with 1 tsp salt and 1/2 tsp pepper. In a large heavy skillet or Dutch oven over medium-high heat, warm the olive oil until shimmering. Brown the chicken pieces in batches, skin-side down first, 4–5 minutes per side until golden; transfer to a plate.
2. Reduce heat to medium, add the sliced onion and cook until softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the sliced bell peppers and cook 5–7 minutes until they begin to soften. If using, add the chopped ham and cook 1–2 minutes.
4. Remove the pan from heat, sprinkle the Espelette pepper or smoked paprika and stir to combine (adding paprika off direct high heat prevents bitterness). Pour in the white wine to deglaze, scraping brown bits from the bottom.
5. Return the chicken to the pan, nestling pieces into the vegetables. Add the chopped tomatoes (or crushed canned), chicken stock, bay leaf, and thyme. Bring to a gentle simmer.
6. Cover and cook over low heat for 25–35 minutes, or until the chicken is cooked through and tender and the sauce has reduced to a rich consistency. Adjust seasoning with additional salt and pepper if needed.
7. Remove bay leaf and thyme stems, sprinkle with chopped parsley, and serve hot with crusty bread, rice, or boiled potatoes to soak up the sauce.