Basque-style chicken: The best recipe
Ingredients · Servings 4
- 4 Chicken Thighs
- 2 Red peppers
- 2 Green peppers
- 2 Onions
- 4 Tomato Coulis
- 2 small cloves of garlic
- 3 tablespoons olive oil
- 10 cl Vin blanc sec
- 1 Bouquet garni
- Cell
- Pepper
Method · 1 h 10 min
- Wash the red and green bell peppers thoroughly, then dry them. Cut them in half, remove the seeds and white parts, then slice them into even strips to ensure uniform cooking. Next, peel the onions and slice them thinly. Peel the small garlic cloves, then mince or crush them as you prefer, so they infuse the sauce with their flavor while cooking.
- Pour the tomato sauce into a container so it's readily available when needed. Also prepare the bouquet garni, dry white wine, salt, and pepper. Season the chicken thighs evenly on all sides with salt and pepper. This preparation will allow you to proceed smoothly with the recipe and maintain controlled cooking from start to finish.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken thighs and brown them for several minutes on each side, until they are a deep golden color. Don't turn them too soon to ensure good searing. Once nicely browned, remove them from the Dutch oven and set them aside on a plate.
- In the same pot, without rinsing it, add the sliced onions and sauté them for a few minutes, stirring regularly. When they become soft and translucent, add the bell pepper strips. Continue cooking gently to soften them without burning. The vegetables should begin to break down slightly while still retaining some texture to give the final dish good consistency.
- Add the prepared garlic to the casserole dish, then pour in the tomato purée. Mix thoroughly to coat the onions and peppers well. Next, add the bouquet garni, then pour in the dry white wine. Let it simmer for a few moments, stirring occasionally, so that the flavors meld together. This will give you a fragrant, rich sauce base, typical of Basque chicken.
- Return the chicken thighs to the pot, placing them in the center of the sauce. Cover partially or completely, depending on the desired level of evaporation, then simmer over low heat for about 50 minutes. Turn the thighs halfway through cooking, if desired, and gently stir the sauce occasionally. The chicken should become very tender, and the sauce should reduce slightly to concentrate the flavors.
- At the end of cooking, remove the bouquet garni and taste the sauce. Adjust the seasoning with a little salt and pepper if necessary. If the sauce seems too thin, let it simmer uncovered for a few more minutes. Serve the chicken piping hot, topped with the pepper and tomato sauce. This dish pairs very well with rice, potatoes, or fresh pasta.
4 pers.
610/pers.
A true ray of sunshine from the Basque Country, Basque chicken combines colorful peppers, juicy tomatoes, and seasonal onions in a flavorful stew. This hearty dish, a staple of family meals in Southwest France, is perfect for sharing and indulging your taste buds. Easy to prepare, it blends tradition and conviviality. Treat yourself to a fragrant escape with simple ingredients, enhanced by the warmth and passion of home cooking. Enjoy it all year round, especially during the warmer months!
