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Poulet basquaise
Poulet basquaise: Basque chicken braised with peppers, tomato, onion and piment d'Espelette
Poulet basquaise is the everyday family braise of the French Basque Country around Bayonne and Espelette, cooked all summer when peppers are sweet and plentiful. Chicken thighs are browned, then simmered in a piperade of red and green peppers, onion, garlic and tomato, warmed with the region's mild, fruity piment d'Espelette. Rich in vegetables and suitable as part of a balanced diet; serve with green beans or a small portion of brown rice instead of the usual white rice. About 380 kcal and 14 g carbohydrate per portion. The usual mistake is crowding the pan when browning, so the chicken steams and the skin stays pale. Chef's tip: let the peppers cook down slowly until soft and sweet before the chicken goes back in; that is the flavour of the dish.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 8 chicken thighs on the bone, skin removedabout 1.2 kg
- 1 tsp salt
- 2 tbsp olive oil
- 2 onionssliced
- 2 red pepperssliced
- 2 green pepperssliced
- 3 cloves garlicsliced
- 1 ⅓ lb ripe tomatoespeeled and chopped (or 1 × 400 g tin)
- 3 sprigs fresh thyme
- 1 bay leaf
- ¾ cup chicken stock
- 2 tbsp chopped parsley (optional)
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Method
0/5 doneStep 1: Season the 8 chicken thighs on the bone, skin removed with half the 1 tsp salt. Heat the 2 tbsp olive oil in a wide casserole over a medium-high heat and brown the thighs in two batches, 4 minutes a side. Lift out.
16 minStep 2: Lower the heat, add the 2 onions and cook for 5 minutes, then the 2 red peppers, 2 green peppers and 3 cloves garlic. Cook gently for 12 minutes until soft and sweet.
17 minStep 3: Add the 1 ⅓ lb ripe tomatoes, 1 tsp piment d'Espelette or mild chilli flakes, 3 sprigs fresh thyme, 1 bay leaf, ¾ cup chicken stock and the rest of the salt and simmer for 5 minutes.
5 minStep 4: Return the chicken, nestling it into the sauce. Cover and simmer for 25 minutes, until the thighs reach 165°F at the bone and the meat pulls away easily.
25 minStep 5: Uncover and simmer for 5 minutes if the sauce is thin. Scatter with 2 tbsp chopped parsley if you like and serve.
5 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 44 g
- Carbs
- 14 g
- Fat
- 16 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does poulet basquaise take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of red peppers?
- Any colour of bell pepper, same amount.
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