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Basque French · Dinner

Poulet basquaise (Basque pepper chicken)

Browned chicken braised in piperade—a generous Basque sauce of sweet peppers, onions, tomatoes, garlic, white wine, cured ham, and Espelette pepper.

About 1 hr 30 minTotal
About 1 hr 30 minActive
$$$Cost
AdvancedDifficulty
Makes 6 servings
Poulet basquaise with browned chicken thighs, red and green peppers, onion, tomato, cured ham, and Espelette chile over rice.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 6 servings

  • 6 bone-in skin-on chicken thighs, about 3 pounds
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces Bayonne ham or prosciutto, cut in short strips
  • 1 large yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon tomato paste
  • 3/4 cup dry white wine
  • 1 can whole peeled tomatoes, 28 ounces, crushed by hand
  • 1 teaspoon piment d'Espelette, plus more to finish
  • 4 thyme sprigs
  • 1 bay leaf
  • 2 tablespoons chopped flat-leaf parsley
  • 6 cups cooked white rice, for serving

Instructions

  1. Pat chicken dry and season with 1 teaspoon salt and the pepper. Heat oil in a over medium-high and brown thighs skin-side down in two batches; turn briefly, then transfer.

  2. Lower heat to medium and cook ham until its fat renders, 2 minutes. Add onion, both peppers, and remaining salt; cook 10 to 12 minutes until soft and beginning to caramelize, not merely warmed.

  3. Add garlic and tomato paste for 1 minute. Pour in wine, scrape the pot, and reduce by half. Stir in tomatoes, Espelette pepper, thyme, and bay; simmer uncovered 10 minutes so the piperade begins to concentrate.

  4. Nestle chicken into the piperade skin-side up. Cover and simmer gently 15 minutes, then uncover and cook 15 to 20 minutes more until thighs reach at least 175°F and the pepper-tomato sauce is thick rather than watery.

  5. Rest 5 minutes and discard thyme and bay. Taste before adding salt because the ham is salty; finish with parsley and a restrained pinch of Espelette pepper, and serve over rice.

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