French Poulet Basquaise
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
For the Basquaise Sauce
For the Garnish
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
French Poulet Basquaise
French Poulet Basquaise
Plating & Serving
Serve the Poulet Basquaise with the chicken nestled on top of the vegetable sauce, ensuring the vibrant colors are showcased on the plate.