Poulet Basquaise: A Taste of Southern French Comfort
Make Poulet Basquaise: French-Style Braised Chicken with Tomatoes and Peppers
Experience the vibrant flavors of the Basque country with this delightful summer dish, Poulet Basquaise. Its tomato-based sauce, packed with colorful bell peppers and tender chicken, is a crowd-pleaser for all ages. This recipe evokes the sunny essence of Spain and the Mediterranean, offering a deliciously satisfying meal.
Ingredients- 300g ripe tomatoes
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 1 tsp minced garlic
- 1/4 cup dry white wine
- 4 chicken thighs
- 1 bay leaf (or thyme or rosemary sprig)
- Pinch of salt
- Pinch of black pepper
- Vegetable oil, for cooking
Cooking Instructions
Step 1
Start by preparing some rice to serve alongside your Poulet Basquaise. A warm bed of rice will perfectly soak up the delicious sauce.
Step 2
Slice the bell peppers (both green and red) and the onion into thick strips. Since they will be simmered for a good while, thicker slices will hold their shape and texture better. If you have family members who dislike onions, consider pureeing them before adding to the pot; this will impart their sweetness and flavor without the chunky texture.
Step 3
For the tomatoes, you can either use them as is or blanch them briefly in boiling water to easily peel off the skins. Once peeled (or if skipping this step), cut them into quarters. If you’re short on time, you can skip peeling and simply quarter them.
Step 4
Heat a tablespoon or two of vegetable oil in a wide pot or Dutch oven over medium heat. Add the sliced onions and sauté until they become translucent and fragrant, about 5-7 minutes.
Step 5
Add the minced garlic and the sliced bell peppers to the pot. Continue to sauté for another 5 minutes, allowing the vegetables to soften slightly and release their sweet aromas.
Step 6
Now, add the quartered tomatoes to the pot. Use a spoon or spatula to gently mash them. This will help them break down and release their juices, forming the base of your flavorful sauce.
Step 7
Cover the pot with a lid and reduce the heat to low. Let the mixture simmer gently for about 20 minutes. This slow cooking allows the vegetables to become very tender and their flavors to meld beautifully.
Step 8
While the vegetables are simmering, season the chicken thighs with salt and pepper. In a separate skillet, heat a little oil and sear the chicken thighs on all sides until they are nicely browned and golden. This step adds extra flavor and color to the dish. (You can also deglaze the pan with white wine or a splash of soju at this point to lift any browned bits from the pan, though the recipe places this step later.)
Step 9
After 20 minutes, lift the lid to reveal a rich, tomato-based sauce. Carefully place the seared chicken thighs into the sauce. Add the bay leaf (or thyme/rosemary sprig) and a pinch more salt if needed. If you haven’t added white wine yet, now is the perfect time to pour it in. White wine complements the dish better than soju for this particular recipe.
Step 10
Replace the lid and continue to simmer on low heat for another 30 minutes. Stir occasionally to prevent sticking, ensuring the chicken cooks through and becomes wonderfully tender. The flavors will deepen and meld together beautifully during this time.
