Basque-Style Chicken (Poulet Basquaise)
Ingredients
- 4 chicken thighs (bone-in, skin-on) or drumsticks
- 3 bell peppers red, green, and yellow
- 4 ripe tomatoes diced (or 1 can diced tomatoes, 14 oz)
- 1 large onion thinly sliced
- 2 garlic cloves minced
- 2 tbsp olive oil
- ½ cup dry white wine
- 1 bay leaf
- 1 sprig fresh thyme
- 1 tsp sweet paprika
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Vegetables
- Wash the bell peppers, remove the seeds and white membranes, then slice them into strips.
- Peel and thinly slice the onion, and mince the garlic.
- If using fresh tomatoes, peel them by blanching in boiling water for 10 seconds, then dice them.
Step 2: Sear the Chicken
- Heat 2 tbsp olive oil in a large Dutch oven or deep skillet over medium heat.
- Sear the chicken for about 5 minutes per side until golden brown.
- Remove the chicken and set it aside on a plate.
Step 3: Sauté the Vegetables
- In the same pan, add the sliced onion and cook until soft and translucent.
- Stir in the bell peppers and garlic, and sauté for 5 minutes, stirring occasionally.
- Add the diced tomatoes (or canned tomatoes) and mix well.
Step 4: Simmer with the Chicken
- Return the seared chicken to the pan, nestling it among the vegetables.
- Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
- Add the thyme, bay leaf, and paprika, then season with salt and pepper.
Step 5: Slow Cook the Dish
- Cover the pan and simmer over low heat for 35-40 minutes.
- Stir occasionally, ensuring the sauce doesn’t stick to the bottom.
Step 6: Serve & Enjoy
- Remove the bay leaf and thyme sprig before serving.
- Plate each serving with a piece of chicken and a generous scoop of vegetables and sauce.
- Enjoy warm, paired with your favorite side dish.