French Poulet Basquaise
Savor the rich flavors of the Basque region with this chicken dish simmered in a vibrant tomato and pepper sauce.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine marinade ingredients
In a bowl, combine garlic, olive oil, salt, pepper, and thyme.
- 2
Marinate chicken thighs
Add chicken thighs and toss to coat evenly.
- 3
Refrigerate
Cover and refrigerate for at least 30 minutes.
Preparing the Basquaise Sauce
- 1
Heat oil
Heat olive oil in a large skillet over medium heat.
- 2
Sauté onions and peppers
Add onions and peppers, sautéing until soft and translucent.
- 3
Build the sauce
Stir in tomatoes, chicken stock, tomato paste, smoked paprika, and bay leaf.
Tip: 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.
How to Make French Poulet Basquaise
Total time: 2 h 20 min · Yields 4 servings
- 1
Searing the Chicken
Remove the chicken from the marinade and brown in a skillet over medium-high heat.
- 2
Simmering the Sauce
Add browned chicken into the sauce, cover, and simmer for 45 minutes.
- 3
Final Touch
Remove bay leaf before serving to avoid a bitter taste.
Chef's Tips
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