Poulet basquaise – Basque-style chicken with peppers and tomatoes Recipe
Poulet basquaise is a dish from the French Basque Country, where chicken is braised in a colorful sauce made with peppers, tomatoes, and onions. It’s a bit like the French answer to lecsó, but with whole pieces of meat and a delicate hint of wine. Perfect for a weekend lunch when you want one big pot that practically cooks itself on the stove.
This Basque-style chicken combines simple ingredients into a deeply flavorful, colorful stew where the meat gently braises in a pepper and tomato sauce. It’s comforting like a classic stew, but with a light, aromatic touch from white wine and herbs.
Chef's tips
Take your time browning the chicken well at the start – this builds a lot of flavor in the sauce. Don’t rush the gentle simmering either; the longer, slow cooking makes the meat tender and lets the peppers and onions melt into the sauce.
How to serve
Serve straight from the pot at the table, with a bowl of rice or a platter of mashed potatoes on the side. A simple green salad with a sharp vinaigrette balances the richness nicely. Don’t forget plenty of crusty bread for mopping up the sauce.
Ingredients
- chicken leg (you can also use drumsticks and thighs) - 4 piece
- red bell pepper (fleshy) - 2 piece
- yellow bell pepper (for color) - 1 piece
- onion (medium) - 2 piece
- garlic (fresh) - 3 cloves
- chopped canned tomatoes (one can) - 400 g
- dry white wine (optional, but adds aroma) - 100 ml
- chicken stock (can be made from a stock cube) - 150 ml
- sweet paprika (ground) - 2 teaspoons
- hot paprika (or chili flakes, to taste) - 0.5 teaspoons
- bay leaf (dried) - 2 piece
- thyme (dried leaves or a few sprigs of fresh thyme) - 1 teaspoon
- oil (for frying) - 2 tablespoons
- salt (to taste)
- black pepper (to taste)
Preparation
- Pat the chicken dry with paper towels, season with salt and pepper on both sides.
- Core the peppers and slice them into strips. Peel the onions and slice them thinly. Finely chop the garlic.
- In a large deep frying pan or wide pot, heat the oil over medium-high heat. Place the chicken pieces skin-side down and fry for 5–7 minutes, until the skin is well browned. Flip and fry for another 3–4 minutes. Transfer the chicken to a plate.
- In the same pan, reduce the heat to medium. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly translucent but not browned.
- Add the peppers and cook for another 5–7 minutes, until they soften and start to brown slightly at the edges. Add the garlic, sweet paprika, and hot paprika, stir, and cook for 1 more minute until the spices become very fragrant.
- Pour in the wine (if using) and cook for 2–3 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon. Then add the canned tomatoes, stock, bay leaves, and thyme. Stir and bring to a gentle simmer.
- Return the chicken pieces to the sauce, skin-side up. Reduce the heat to low, cover, and simmer for 30–35 minutes, until the meat is very tender and starts to come away from the bone.
- Finally, remove the lid and cook for another 5–10 minutes over medium heat to let the sauce thicken slightly. Taste and adjust the seasoning with salt and pepper.
- Serve hot, with plenty of sauce and vegetables spooned over the chicken.
Storage
Kurczaka z sosem przechowuj w szczelnym pojemniku w lodówce do 3 dni. Możesz go też zamrozić do 2–3 miesięcy; rozmrażaj w lodówce i podgrzewaj powoli w garnku z odrobiną wody lub bulionu.
I love making this dish on weekends when I want something impressive but low-effort. Once everything is in the pot, it just quietly simmers away, filling the kitchen with a warm, inviting aroma.
