Poulet Basquaise (Basque Chicken)
Basque chicken is based on one of the main ingredients of the cuisine of this region in the southwest of France: Espelette pepper. This mild red pepper can be found in the United States, but most of the time at a high price. If you can’t find it, paprika is a good substitute.
Hands-on: 20 minutesTotal: 1 hour 20 minutes
- 1 Tbsp. olive oil
- 2 onions, sliced and minced
- 4 chicken thighs
- 1 Tbsp. Espelette pepper
- 1 red bell pepper, chopped
- 1 garlic clove, peeled and diced
- 1 can (28 oz.) diced tomatoes
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 cup white wine
- Heat a medium French oven or pot over medium-high heat. Add the oil, and cook the onions slowly in it, stirring often, for 2 minutes. They should become translucent, not brown.
- Add the chicken thighs, making sure they get brown on each side. Cook slowly for 5 minutes, stirring well. Add the Espelette pepper.
- Add the chopped red pepper to the pot, and stir well. Cook for 3 minutes. The red peppers must also be slightly browned on each side. Add garlic. Pour in the diced tomatoes and their juice, and the salt and pepper, and stir well. Bring to a boil over high heat. Pour in the white wine. When the mixture starts boiling, stir well, then cover. Reduce the heat to its lowest and simmer for 1 hour.