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–+ servings

Poulet Basquaise Peppers

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.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: French
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
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