Basque Braised Chicken with Peppers — Poulet Basquaise
A Basque country classic, chicken braised with peppers, tomatoes and piment d'Espelette over Bayonne ham and rice.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken thighs dry, season with salt and half the piment d'Espelette. Slice red and green peppers into 1cm strips. Thinly slice onions. Finely chop garlic. Tear Bayonne ham into pieces. Measure wine, stock, tomato paste, and chopped tomatoes.
Sear
Heat 2 tbsp olive oil in a large heavy pan over medium-high. Sear chicken skin-side down 7–8 minutes until deep golden, flip and sear 3–4 minutes. Transfer to a plate.
Saute
Reduce heat to medium, add remaining 2 tbsp oil, onions and peppers. Sauté 8–9 minutes until soft and beginning to colour. Add garlic, ham and remaining piment d'Espelette, cook 1 minute until fragrant.
Build
Stir in tomato paste and tinned tomatoes, pour in wine and scrape base clean. Add stock, bay leaves and thyme. Return chicken skin-side up with any juices.
Simmer
Simmer uncovered over medium heat 22–25 minutes until chicken is cooked through and sauce is thick and glossy.
Plate
Scatter fresh parsley over the braised chicken and sauce, then serve over cooked long-grain white rice.
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