French Poulet Basquaise

Name: French Poulet Basquaise
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Chicken thighs; Garlic; Olive oil; Salt; Black pepper; Thyme leaves; Red bell peppers; Onion; Ripe tomatoes; Chicken stock; Tomato paste; Smoked paprika; Bay leaf; Chopped fresh parsley; Thinly sliced scallions

A Classic Basque Chicken Dish

Savor the rich flavors of the Basque region with this chicken dish simmered in a vibrant tomato and pepper sauce.

1 h 45 min
4
Intermediate

Ingredients

For the Chicken Marinade

Chicken thighs

Garlic

2 cloves, minced

Olive oil

1 tbsp

Salt

1 tsp

Black pepper

1/2 tsp

Thyme leaves

1 tbsp

For the Basquaise Sauce

Red bell peppers

2, thinly sliced

Onion

1 large, diced

Ripe tomatoes

3, diced

Chicken stock

1 cup

Tomato paste

1 tbsp

Smoked paprika

1/2 tsp

Bay leaf

For the Garnish

Chopped fresh parsley

Thinly sliced scallions

Preparation

Marinating the Chicken

Combine marinade ingredients

In a bowl, combine garlic, olive oil, salt, pepper, and thyme.

Marinate chicken thighs

Add chicken thighs and toss to coat evenly.

Refrigerate

Cover and refrigerate for at least 30 minutes.

Preparing the Basquaise Sauce

Heat oil

Heat olive oil in a large skillet over medium heat.

Sauté onions and peppers

Add onions and peppers, sautéing until soft and translucent.

Build the sauce

Stir in tomatoes, chicken stock, tomato paste, smoked paprika, and bay leaf.

Keep the sauce at a gentle simmer to prevent it from burning. Pro Tip: Roast the bell peppers slightly before adding them to enhance their sweetness.

Cooking Process

Searing the Chicken

Remove the chicken from the marinade and brown in a skillet over medium-high heat.

Simmering the Sauce

Add browned chicken into the sauce, cover, and simmer for 45 minutes.

Final Touch

Remove bay leaf before serving to avoid a bitter taste.

Plating & Serving