French

Poulet Basque

Name: Poulet Basque
Total time: 105 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 whole chicken (cut into 8 pieces); 3 red and green bell peppers (sliced); 1 lb ripe tomatoes (peeled and chopped); 1 large Spanish onion (sliced); 3 cloves garlic (minced); 1/2 cup dry white wine; 1 tsp Espelette pepper (or mild chili powder); 1 sprig fresh thyme

Chicken braised with roasted red peppers, ripe tomatoes, white wine, and Espelette pepper in a vibrant, satisfying Basque country sauce.

105 minutes

Serves 4

Main

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Season the chicken pieces generously with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat.

2
Brown the chicken pieces skin-side down until deep golden brown, then flip and brown the other side (about 10 minutes total). Remove to a plate.
3
In the same pot, add the sliced onions and bell peppers. Sauté over medium heat until they begin to soften (about 8 minutes). Add the minced garlic and cook for 1 minute.
4
Stir in the chopped tomatoes, white wine, Espelette pepper, and fresh thyme. Scrape the bottom of the pot to release any browned bits.
5
Nestle the chicken pieces back into the vegetable mixture, along with any accumulated juices.
6
Cover the pot, lower the heat, and simmer gently for 40-45 minutes until the chicken is cooked through and tender. Serve with rice or crusty bread to soak up the vibrant sauce.

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