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Poulet Basquaise (Pepper and Tomato Chicken Stew) recipes

Poulet Basquaise (Pepper and Tomato Chicken Stew) recipes

This Poulet Basquaise recipe creates a rustic yet refined chicken stew featuring tender chicken legs braised in a rich, aromatic sauce of sweet bell peppers, crushed tomatoes, onion, and garlic, deglazed with white wine and subtly spiced with paprika and thyme. It's a flavorful and comforting main course, ideal for a satisfying lunch or dinner.
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Total Time 55 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1861.4 kcal

Equipment

  • 1 Large Dutch Oven or Heavy-Bottomed Pot For searing chicken and simmering the stew
  • 1 Chef's knife For chopping vegetables
  • 1 Cutting Board
  • 1 Measuring Spoons
  • 1 Vegetable Peeler Specifically for peeling bell peppers

Ingredients
  

Main

  • 2 tsp olive oil
  • 2 chicken legs drumstick+tigh, skin on
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1/4 cup white wine
  • 2 red bell pepper peeled and cubed
  • 1 14- ounce can crushed tomatoes
  • 1/4 tsp paprika
  • 1/2 tsp thyme
  • salt
  • pepper

Instructions
 

  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Season chicken legs with salt and pepper, then sear skin-side down until deeply golden and crispy, about 8-10 minutes. Flip and sear for another 2-3 minutes. Remove chicken and set aside.
  • Add chopped onion to the pot and sauté until softened, about 5 minutes, scraping up any browned bits from the bottom.
  • Add minced garlic and cook for 1 minute until fragrant.
  • Pour in white wine and deglaze the pot, scraping up all the flavorful fond. Cook until reduced by half.
  • Stir in the peeled and cubed red bell peppers, crushed tomatoes, paprika, and thyme. Season with a pinch of salt and pepper.
  • Return the seared chicken legs to the pot, nestling them into the sauce.
  • Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is fork-tender.
  • Taste and adjust seasoning if necessary.
  • Serve hot, optionally garnished with fresh herbs.

Notes

For optimal flavor, ensure the chicken skin is deeply golden and crispy before adding other ingredients; this renders fat and builds a rich fond. Deglazing with white wine lifts these flavorful bits, contributing depth to the sauce. Peeling the bell peppers is crucial for a smooth, refined stew texture, preventing chewy skin bits. Adjust seasoning (salt/pepper) at the end, as flavors concentrate during simmering. Consider adding a pinch of Espelette pepper for an authentic Basque touch, or a bay leaf for extra aromatics. This dish benefits from resting briefly off the heat before serving to allow flavors to meld.