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Poulet Basquaise

Poulet Basquaise is a vibrant and flavorful one-pot dish featuring succulent chicken thighs simmered in a rich tomato and pepper sauce, perfect for weeknight dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Basque, French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Thighs stay juicy where breasts dry out — but breasts work if that’s what you have.
  • 1 cup diced tomatoes Canned or fresh, for that vibrant flavor.
  • 1 piece bell pepper Sliced, adds sweetness and crunch.
  • 1 piece onion Finely chopped, provides a flavor base.
  • 2 cloves garlic Minced, essential for that aromatic kick.
  • 1/2 teaspoon smoked paprika For a touch of depth.
  • Salt and pepper To taste.
  • Fresh parsley For garnish, for an appealing finish.

Method
 

Cooking
  1. In a large skillet, heat a tablespoon of oil over medium heat. Add the chicken thighs, skin-side down, and sear until they’re golden brown, about 5-7 minutes.
  2. Flip the pieces over and add the chopped onion, bell pepper, and minced garlic. Stir to combine, and cook for another 5 minutes or until the vegetables begin to soften.
  3. Pour in the diced tomatoes with their juices, then sprinkle the smoked paprika, salt, and pepper over the mixture.
  4. Bring the dish to a simmer, then cover the skillet, reducing the heat to low. Allow to cook gently for about 30 minutes or until the chicken is cooked through and tender.
  5. Check occasionally as the chicken simmers, adding a bit of water if the sauce thickens too much.
  6. Once done, garnish with freshly chopped parsley before serving.

Notes

Choose chicken with skin for juiciness. Don't rush the browning step for enhanced flavor. Leftovers taste even better the next day.