📍 Where this dish comes from: Normandy (Normandie)
Discover the history of this region →
Discover the history of this region →
From the Basque country where France and Spain meet — chicken braised in a vibrant sofrito of red and green peppers, tomatoes, garlic, and Espelette pepper, a dish as colorful as the painted wooden houses of Saint-Jean-Pied-de-Port. Hearty, rustic, and deeply flavored, this is the Basque people’s gift to French cuisine.
What You’ll Need
Servings: 4 servings
Calories: 420kcal
Ingredients
- 8 chicken thighs bone-in
- 3 tbsp olive oil
- 2 red bell peppers roasted and sliced
- 2 green bell peppers roasted and sliced
- 1 large onion thinly sliced
- 4 garlic cloves minced
- 400 g canned tomatoes drained
- 150 ml dry white wine
- 1 tsp Espelette pepper (or sweet smoked paprika + pinch cayenne)
- Bouquet garni
- Fresh flat-leaf parsley
- Salt and pepper
Instructions
- Char peppers under broiler, turning until blackened. Place in covered bowl 10 minutes. Peel, seed, and slice.
- Season chicken. Brown in olive oil over high heat 5 minutes each side. Remove.
- In same pan, slowly cook onion 15 minutes until softened. Add garlic, cook 2 minutes.
- Add tomatoes, white wine, and bouquet garni. Simmer 10 minutes.
- Add roasted pepper slices and Espelette. Return chicken to pan.
- Partially cover. Braise on low heat 40 minutes until chicken is tender.
- Remove bouquet garni. Scatter parsley generously and serve from the pan.
Nutrition
Serving: 1serving | Calories: 420kcal | Protein: 42g | Fat: 22g | Fiber: 4g
Tried this recipe?Let us know how it was!
Health Benefits
- Red peppers are a rich source of vitamin C and beta-carotene.
- Espelette pepper contains capsaicin at moderate levels, studied for its warming and anti-inflammatory properties.
- Roasting peppers is thought to help make some of their lycopene more available to the body.
Pairs Well With
- Gratin Dauphinois Keto Chou-fleur
- Ratatouille Provençale