Entree: French Southern Territories – Northern Culinary Region – Poulet Basquaise (Basque-style braised chicken stewed with tomatoes, bell peppers, onions, and smoky paprika)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely sliced, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 red bell pepper, seeded and sliced, about 6 oz (170 g)
- 1 green bell pepper, seeded and sliced, about 6 oz (170 g)
- 14 oz (400 g) canned crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) chicken stock
- 2 tsp (10 ml) sweet paprika
- 1 tsp (5 ml) Espelette pepper or hot smoked paprika
- 2 bay leaves
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) unsalted butter (optional, to finish)

Instructions

1. Pat the chicken pieces dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Brown the chicken skin-side down until golden, about 6–8 minutes per side; do not crowd the pan. Transfer browned chicken to a plate.
2. Reduce heat to medium. Add the sliced onion and a pinch of salt to the pan and cook, stirring, until softened and beginning to caramelize, about 8 minutes. Add the bell peppers and cook 5 more minutes until softened.
3. Stir in the minced garlic, sweet paprika, and Espelette or smoked paprika off the heat for 30 seconds to bloom the spice. Add the tomato paste and cook 1 minute, then deglaze with the white wine, scraping any browned bits from the pan.
4. Add the crushed tomatoes, chicken stock, bay leaves, remaining salt and pepper. Return the chicken to the pan, nestling pieces into the sauce skin-side up.
5. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook until the chicken is tender and cooked through, about 25–30 minutes. Uncover for the last 5–10 minutes if you prefer a thicker sauce.
6. Remove bay leaves, finish with the butter (if using) and chopped parsley, adjust seasoning, and serve hot with rice, potatoes, or crusty bread.