Entree: France – Basque Country – Poulet Basquaise (Rustic Basque-style chicken braised with bell peppers, tomatoes, and Espelette pepper)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
45 min
Total
1 hr 5 min
Ingredients
- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) olive oil
- 1 large onion, roughly chopped, about 8 oz (225 g)
- 2 large red bell peppers, seeded and sliced, about 12 oz (340 g)
- 1 large green bell pepper, seeded and sliced, about 6 oz (170 g)
- 3 cloves garlic, minced (about 9 g)
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tsp (2 g) piment d'Espelette or mild paprika
- 1 tsp (2 g) sweet paprika
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish
Instructions
1. Pat the chicken pieces dry and season generously with salt and pepper. Heat 2 tbsp (30 ml) olive oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, until golden, 6–8 minutes per side. Transfer browned pieces to a plate.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil if needed, and sauté the onion until translucent, about 5 minutes. Add the sliced bell peppers and cook until softened, 6–8 minutes. Stir in the minced garlic and cook 30 seconds more.
3. Pour in the white wine to deglaze the pan, scraping up browned bits. Add the crushed tomatoes, chicken stock, piment d'Espelette, sweet paprika, bay leaf, and thyme. Return the chicken to the pot, skin-side up, nestling pieces into the sauce.
4. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently until the chicken is cooked through and tender, about 35–45 minutes. Uncover for the last 10 minutes if you want a slightly reduced sauce.
5. Remove bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper. Sprinkle with chopped parsley and serve hot with crusty bread, rice, or boiled potatoes.
