Basque Chicken with Peppers and Tomatoes (Poulet Basquaise)
This hearty Basque Chicken with Peppers and Tomatoes, also known as Poulet Basquaise, is a vibrant dish that perfectly encapsulates the essence of Basque country cuisine. A delightful blend of tender chicken, bell peppers, and tomatoes, simmered with aromatic spices, it's a meal that's both comforting and bursting with flavor.
Equipment
- Oven-proof skillet or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Aluminum foil (if needed)
Ingredients
- 4 bone-in, skin-on chicken thighs (approx. 1.5 lbs or 680g)
- 2 bone-in, skin-on chicken breasts (approx. 1 lb or 450g)
- 2 red bell peppers, sliced (about 1 lb or 450g)
- 1 green bell pepper, sliced (about 0.5 lb or 225g)
- 1 large onion, thinly sliced (about 0.5 lb or 225g)
- 4 cloves garlic, minced
- 1 can diced tomatoes (14 oz or 400g)
- 1/2 cup dry white wine (120 ml)
- 1/4 cup extra virgin olive oil (60 ml)
- 1 tsp smoked paprika (2g)
- 1/2 tsp dried thyme (1g)
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped for garnish (3g)
Instructions
- Preheat your oven to 350°F (175°C).
- Season the chicken pieces with salt, pepper, and smoked paprika.
- In a large oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and sear until the skin is golden brown, about 5 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the sliced onions and peppers. Sauté until the vegetables are softened, about 8-10 minutes.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan.
- Stir in the diced tomatoes and dried thyme, and bring the mixture to a simmer.
- Return the chicken to the skillet, nestling the pieces into the vegetable mixture.
- Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 40 minutes.
- Remove the lid or foil and bake for an additional 10 minutes to allow the chicken skin to crisp up.
- Garnish with fresh parsley before serving.
Notes
For a spicier version, you can add a pinch of cayenne pepper or a few slices of fresh chili pepper when sautéing the vegetables.
If you prefer a thicker sauce, you can add a tablespoon of tomato paste with the diced tomatoes.
This dish pairs wonderfully with steamed rice or crusty bread to soak up the delicious sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove.