What is Poulet Basquaise with Peppers & Tomatoes?

Poulet Basquaise with Peppers & Tomatoes is a classic French Basque stew featuring chicken braised in a flavorful sauce made from tomatoes, onions, garlic, and bell peppers, often seasoned with Espelette pepper. It's a comforting and vibrant dish from the southwest of France.

Can I make Poulet Basquaise with Peppers & Tomatoes ahead of time?

Yes, Poulet Basquaise with Peppers & Tomatoes is an excellent dish for meal prep. The flavors often deepen and meld beautifully when allowed to sit overnight. Store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it freezes well for up to 3 months. Reheat gently on the stovetop or in the oven.

What's the best way to serve Poulet Basquaise with Peppers & Tomatoes?

This dish is incredibly versatile! It's traditionally served with rice, but it also pairs wonderfully with crusty bread for soaking up the sauce, creamy polenta, couscous, or even a simple green salad. The rich sauce of Poulet Basquaise with Peppers & Tomatoes is meant to be savored with a complementary side.

Is Espelette pepper essential for Poulet Basquaise, and what can I use if I don't have it?

While Espelette pepper provides an authentic, mild, fruity heat that defines the dish's unique character, you can substitute it. A pinch of mild smoked paprika combined with a tiny pinch of cayenne pepper will give you a similar warmth and subtle smokiness, though the distinct fruity notes of Espelette pepper for Poulet Basquaise with Peppers & Tomatoes are hard to replicate exactly.

Poulet Basquaise with Peppers & Tomatoes: My Top 5 Tips

Name: Poulet Basquaise with Peppers & Tomatoes
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 6-8 bone-in, skin-on chicken thighs (about 2.5-3 lbs); Salt and freshly ground black pepper, to taste; 2 tbsp olive oil; 1 large yellow onion, thinly sliced; 3 cloves garlic, minced; 1 red bell pepper, cored, seeded, and sliced; 1 yellow bell pepper, cored, seeded, and sliced; 1 orange bell pepper, cored, seeded, and sliced; 1 tbsp Espelette pepper, or 1 tsp smoked paprika + pinch of cayenne; 1 (28 oz) can crushed tomatoes; 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio); 1/2 cup chicken broth; 1 bay leaf; 1/2 cup chopped fresh parsley, for garnish

Ingredients

Scale

6–8 bone-in, skin-on chicken thighs (about 2.5–3 lbs)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 large yellow onion, thinly sliced
3 cloves garlic, minced
1 red bell pepper, cored, seeded, and sliced
1 yellow bell pepper, cored, seeded, and sliced
1 orange bell pepper, cored, seeded, and sliced
1 tbsp Espelette pepper, or 1 tsp smoked paprika + pinch of cayenne
1 (28 oz) can crushed tomatoes
1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
1/2 cup chicken broth
1 bay leaf
1/2 cup chopped fresh parsley, for garnish

Instructions

Step 1: Season the chicken. Pat the chicken thighs dry with paper towels. Generously season all sides with salt and freshly ground black pepper.
Step 2: Sear the chicken. Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Place the chicken thighs, skin-side down, in the hot oil. Sear for 6-8 minutes until the skin is deeply golden brown and crispy. Flip and sear for another 2-3 minutes on the other side. Remove the chicken from the pot and set aside, leaving the rendered fat in the pot.
Step 3: Sauté aromatics and peppers. Reduce the heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, for 5-7 minutes until softened and translucent. Add the minced garlic and sliced bell peppers (red, yellow, orange). Cook for another 8-10 minutes, stirring occasionally, until the peppers have softened slightly but still retain some bite. This step is crucial for the foundation of your Poulet Basquaise with Peppers & Tomatoes.
Step 4: Add spices and liquids. Stir in the Espelette pepper (or paprika/cayenne substitute) and cook for 1 minute until fragrant. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced. Add the crushed tomatoes, chicken broth, and bay leaf. Stir well to combine all the ingredients for your Poulet Basquaise with Peppers & Tomatoes.
Step 5: Return chicken and simmer. Carefully place the seared chicken thighs back into the pot, nestling them into the sauce and peppers. Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot, and cook for 45-60 minutes, or until the chicken is fork-tender and cooked through (internal temperature 165°F/74°C). The longer simmer allows the flavors to meld beautifully in this Poulet Basquaise with Peppers & Tomatoes.
Step 6: Finish and serve. Remove the bay leaf. Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish generously with fresh chopped parsley. Serve your delicious Poulet Basquaise with Peppers & Tomatoes hot with your favorite accompaniments.

Notes

For best results, use good quality crushed tomatoes and fresh bell peppers. The white wine adds depth, but you can substitute with extra chicken broth if preferred. Don’t rush the simmering process; it allows the chicken to become incredibly tender and the flavors to fully develop.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dinner Dishes
Cuisine: French

Nutrition

Serving Size: 1 serving (approx 1.5 cups)
Calories: 550 kcal
Sugar: 12 g
Sodium: 650 mg
Fat: 35 g
Saturated Fat: 9 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 120 mg

Keywords: Poulet Basquaise, chicken stew, French chicken, Basque recipe, peppers and tomatoes, one-pot chicken, comfort food, Espelette pepper, dinner recipe, mediterranean chicken

Ingredients

Instructions

Notes

Nutrition

Join Recipes For Home!