Name: Poulet Basquaise (Basque-Style Chicken)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Cuisine: French
Ingredients: 450 g Chicken, bone-in pieces, patted dry; 1½ tbsp Olive Oil; 1 Onion, sliced; 3 clove Garlic, finely chopped; 1 Red Bell Pepper, sliced; 1 Yellow Bell Pepper, sliced; 300 g Tomato, chopped; 100 ml White Wine, dry; 1 Bay Laurel Leaf, whole; ½ tsp Thyme, fresh or dried leaves; ½ tsp Paprika; to taste Salt; ¼ tsp Black Peppercorns, freshly crushed; 1 tbsp Parsley, chopped

1 hr 5 mintotal

Prep 20 min · Cook 45 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Season the chicken with salt and black pepper. Heat the measured olive oil in a heavy pan and brown the chicken on both sides.
Remove the chicken to a plate. Add the onion and cook until it softens, then add the garlic, red capsicum, and yellow capsicum.
Cook until the peppers begin to soften. Add the tomato, white wine, bay leaf, thyme, paprika, and any remaining seasoning.
Return the chicken to the pan. Cover and simmer gently until the chicken is fully cooked and tender.
Uncover and simmer briefly if the sauce is too thin. Remove the bay leaf and finish with parsley.

How to tell it's done

The chicken should be tender, and the sauce should be chunky, glossy, and rich with softened peppers.

Getting it right

Tip

Let the peppers soften slowly so they sweeten and form the base of the sauce.

What to serve it with

Serve with rice, potatoes, or crusty bread to soak up the pepper-tomato sauce.

Common mistakes

The sauce tastes raw or watery.: Cook the peppers and tomatoes until they soften into a glossy sauce before finishing the chicken.

Substitutions

Yellow Capsicum can be replaced with more Red Capsicum if needed.
White Wine can be replaced with Chicken Stock for an alcohol-free version.
Boneless Chicken may be used for convenience, but reduce cooking time and ensure it stays tender.

Storing and reheating

Refrigerate Basque-style chicken for up to 3 days. Reheat gently with a splash of water or stock; freeze for up to 2 months.

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Ingredients