Main CourseDinner

Poulet Basquaise

Name: Poulet Basquaise
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: french, basque
Ingredients: 4 pcs bone-in, skin-on chicken thigh; 2 tbsp olive oil; 1 pcs yellow onion thinly sliced; 1 pcs red bell pepper thinly sliced; 1 pcs green bell pepper thinly sliced; 3 clove garlic minced; 100 g prosciutto diced (optional); 120 ml dry white wine; 400 g canned diced tomato; 240 ml chicken broth; 1 tsp piment d'espelette; 3 pcs fresh thyme sprigs; 1 pcs bay leaf; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp flat-leaf parsley chopped

A rustic French chicken stew from the Basque country. This one-pot dish features tender chicken braised in a vibrant, flavorful sauce of sweet peppers, tomatoes, and smoky piment d'Espelette. It is a hearty and comforting meal perfect for any season.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 754 kcal

Gluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 pcsbone-in, skin-on chicken thigh
2 tbspolive oil
1 pcsyellow onion, thinly sliced
1 pcsred bell pepper, thinly sliced
1 pcsgreen bell pepper, thinly sliced
3 clovegarlic, minced
100 gprosciutto, diced(optional)
120 mldry white wine
400 gcanned diced tomato
240 mlchicken broth
1 tsppiment d'espelette
3 pcsfresh thyme, sprigs
1 pcsbay leaf
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspflat-leaf parsley, chopped

Equipment

tongs · dutch oven · wooden spoon · cutting board · knife

The method

Step by step

1
Pat the chicken thighs dry with a paper towel and season them generously on all sides with salt and black pepper.
About 2 min
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
Cook’s note: Make sure the pot is hot before adding the chicken to ensure a good sear and prevent sticking.
3
Carefully place the chicken in the pot, skin-side down. Sear for 5-7 minutes without moving it, until the skin is deeply golden brown and crisp.
About 7 min
4
Flip the chicken pieces and sear for another 3-4 minutes on the other side. Remove the chicken from the pot and set it aside on a plate.
About 4 min
5
Reduce the heat to medium. Add the sliced onion and bell peppers to the pot, stirring to coat them in the rendered chicken fat.
About 1 min
6
Sauté the vegetables for 8-10 minutes, stirring occasionally, until they are soft and slightly caramelized.
About 10 min
7
Add the minced garlic and diced prosciutto (if using). Cook for one minute more, until the garlic is fragrant.
About 1 min
8
Pour in the dry white wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom.
About 2 min
Cook’s note: Those browned bits, called 'fond', are packed with flavor, so be sure to scrape them all up.
9
Stir in the diced tomatoes, chicken broth, piment d'Espelette, fresh thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer.
About 3 min
Cook’s note: If you can't find piment d'Espelette, an equal amount of smoked paprika makes a good substitute.
10
Return the seared chicken thighs to the pot, nestling them into the sauce. Reduce the heat to low, cover the pot, and let it simmer for 30 minutes.
About 30 min
Cook’s note: The chicken should be tender and cooked through, with an internal temperature of 74°C (165°F).
11
Remove the pot from the heat. Discard the bay leaf and thyme sprigs.
About 1 min
12
Garnish with chopped fresh parsley and serve hot, spooning the pepper and tomato sauce over the chicken.
About 1 min

Per serving

Nutrition

30%Score

Calories: 753.8kcal
Protein: 73.6g
Carbs: 18.4g
Fat: 38.8g
Fibre: 4g
Sugar: 10.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a saucepan over medium-low heat or in the microwave until warmed through.