Traditional Chicken Basquaise
by Tavolino
A comforting and flavorful dish from the Basque Country, consisting of chicken pieces simmered in a rich sauce made from bell peppers, tomatoes, onions, garlic, and spiced with Espelette pepper.
Ingredients
- chicken thighs 4
- large yellow onion 1 thinly sliced
- garlic cloves 3 minced
- bell peppers (yellow, orange, red, green) 4 seeded and sliced into strips
- tomato paste 2 tablespoons
- flour 2 tablespoons
- dry white wine 20 cl
- crushed tomatoes 400 g
- chicken stock 40 cl
- thyme 3 sprigs
- rosemary 1 sprig
- bay leaf 2 leaves
- Olive oil as needed
- Salt to taste
- Pepper to taste
- Espelette pepper to taste
Preparation
- 1
Thinly slice 1 large yellow onion, mince 3 garlic cloves, and cut 4 bell peppers into strips.
- 2
Lightly coat 4 chicken thighs in flour.
- 3
Heat olive oil in a Dutch oven and brown the chicken thighs on all sides for 8 minutes.
- 4
Remove the chicken from the Dutch oven and set aside.
- 5
In the same Dutch oven, sauté the onion, garlic, and bell peppers for 10 minutes.
- 6
Add 2 tablespoons of tomato paste and mix well.
- 7
Pour in 20 cl of dry white wine and scrape the browned bits from the bottom of the Dutch oven.
- 8
Stir in 400 g of crushed tomatoes, 40 cl of chicken stock, 3 sprigs of thyme, 1 sprig of rosemary, and 2 bay leaves.
- 9
Return the chicken to the Dutch oven.
- 10
Season with salt, pepper, and Espelette pepper to taste.
- 11
Cover and let simmer over low heat for 40 minutes.
- 12
Remove the lid and continue cooking for 10 minutes to thicken the sauce.
- 13
Serve hot, ideally accompanied by rice or steamed potatoes.