Learn how to make authentic Poulet Basquaise with tender chicken simmered in a rich Basque-style pepper and tomato sauce. This traditional French recipe is bursting with bold flavors, perfect for a comforting dinner. Easy to follow and absolutely delicious—your new favorite one-pan meal!
Yields: 4-6 servings
Prep time: 25 minutes
Cook time: 1 hour 15 minutes
Ingredients:
- For the Chicken:
- 6-8 bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Vegetables:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, cored, seeded, and sliced
- 1 yellow or orange bell pepper, cored, seeded, and sliced
- 1 green bell pepper, cored, seeded, and sliced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup dry white wine (optional)
- 1/4 cup chicken broth
- 1 teaspoon piment d’Espelette (or 1/2 teaspoon smoked paprika and a pinch of cayenne pepper)
- 1 sprig fresh thyme
- 1 bay leaf
- Optional Additions:
- 4 ounces cured ham (such as Bayonne ham or prosciutto), diced
- 1/2 cup pitted green olives
- Fresh parsley, chopped, for garnish
Equipment:
- Large, heavy-bottomed pot or Dutch oven with a lid
- Cutting board
- Sharp knife
- Large bowl
- Measuring spoons and cups
Step-by-Step Instructions with Pictures:
Step 1: Season the Chicken
- In a large bowl, pat the chicken pieces dry with paper towels. Season them generously with salt and black pepper.
Step 2: Sear the Chicken
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil shimmers, add the chicken pieces, skin-side down.
- Sear the chicken for 5-7 minutes per side, until golden brown and crispy. You may need to do this in batches to avoid overcrowding the pot.
- Remove the seared chicken from the pot and set aside.
Step 3: Sauté the Aromatics
- Add the remaining 2 tablespoons of olive oil to the pot. Add the chopped onion and cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 4: Add the Peppers
- Add the sliced red, yellow/orange, and green bell peppers to the pot. Cook, stirring occasionally, until the peppers start to soften, about 8-10 minutes.
Step 5: Add Tomatoes, Wine, Broth, and Spices
- Stir in the diced tomatoes (with their juice), white wine (if using), chicken broth, piment d’Espelette (or substitute), thyme sprig, and bay leaf.
- Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
Step 6: Braise the Chicken
- Return the seared chicken pieces to the pot, nestling them into the vegetable and tomato mixture. The liquid should come about halfway up the chicken.
- Cover the pot, reduce the heat to low, and simmer gently for 1 hour, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
Step 7: Add Optional Ingredients (if using)
- If you are using diced ham, add it to the pot during the last 15-20 minutes of cooking. If you are using green olives, add them during the last 10 minutes.
Step 8: Finish and Serve
- Remove the thyme sprig and bay leaf from the pot. Taste the sauce and adjust the seasoning with salt and pepper if needed.
- Ladle the Poulet Basquaise into bowls, ensuring each serving has chicken and plenty of the flavorful sauce and vegetables. Garnish with fresh chopped parsley.
Serving Suggestions:
Poulet Basquaise is delicious served with:
- Crusty bread for soaking up the sauce
- Steamed rice
- Potatoes (mashed, roasted, or boiled)
- Polenta
Enjoy your homemade Poulet Basquaise!
