Poulet Basquaise
Poulet Basquaise is a classic French dish from the Basque region, featuring tender chicken simmered in a vibrant sauce of bell peppers, tomatoes, and aromatic herbs.
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 3 garlic cloves minced
- 4 tomatoes chopped
- 1 cup chicken broth
- 1/2 cup white wine
- 2 bay leaves
- 2 sprigs thyme
- 1 tsp smoked paprika
- 2 tbsp olive oil
Optional Ingredients
- 1/4 cup chorizo sliced
- 2 tbsp capers
- 1/4 cup green olives pitted
- 2 tbsp fresh parsley chopped
Instructions
- Pat the chicken dry and season with salt, pepper, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken skin-side down for 5 minutes, then flip and cook for another 5 minutes. Remove and set aside.
- In the same skillet, add more olive oil if needed and sauté the onions, bell peppers, and garlic for 5-7 minutes until softened.
- Add chopped tomatoes and stir, allowing them to break down and release their juices.
- Pour in white wine, scraping the bottom of the pan to deglaze. Let it reduce for 2 minutes.
- Return the chicken to the skillet. Add chicken broth, bay leaves, and thyme. Cover and let simmer for 25-30 minutes.
- If using, add chorizo, capers, or olives in the last 10 minutes of cooking.
- Adjust seasoning as needed. Garnish with fresh parsley before serving.
Notes
For a leaner option, you can use boneless, skinless chicken breasts instead of thighs. Serve with rice, crusty bread, or potatoes to soak up the flavorful sauce.