A classic of Basque gastronomy where tender chicken bathes in a rich and colorful sauce of peppers, tomatoes, and sweet piments. This convivial and generous dish will delight your guests with its authentic Mediterranean flavors and irresistible aroma.
⏱️75 min
📊Medium
👥4 servings
🍽️Main
familyfestivebudget-friendly
Ingredients
1.5 kgfree-range chicken
3 piècesred bell peppers
2 piècesyellow bell peppers
500 gfresh ripe tomatoes
2 piècesyellow onions
4 goussesgarlic
2 cuillères à caféEspelette pepper
4 cuillères à soupeextra virgin olive oil
200 mldry white wine
250 mlchicken stock
1 cuillère à caféfine sea salt
0.5 cuillère à caféfreshly ground pepper
1 cuillère à caféHerbes de Provence
Instructions
1PREPARE THE CHICKEN: Cut the free-range chicken into even pieces (thighs, drumsticks, and breast escalopes). Dry each piece thoroughly with paper towels to ensure a beautiful golden sear. This step is crucial for achieving a golden and savory crust. Season each piece generously with fine sea salt and freshly ground pepper on both sides.
2BROWN THE CHICKEN: Heat the olive oil over medium-high heat in a large Dutch oven or sauté pan 28 cm in diameter. Once the oil is hot and shimmering, gently place the chicken pieces in the pan. Let them cook undisturbed for 4-5 minutes until they achieve a beautiful golden color. Turn the pieces and continue cooking for 4 minutes on the other side. Remove the chicken onto a plate with a slotted spoon and set aside.
3COOK THE VEGETABLES: In the same Dutch oven with the cooking fat, lightly brown the thinly sliced onions for 3 minutes, stirring regularly. Next, add the crushed garlic and cook for 1 minute to infuse the oil with flavor. Add the red and yellow bell peppers cut into regular strips and the Espelette pepper. Stir well for 5 minutes until the peppers begin to soften slightly.
4DEGLAZE AND MOISTEN: Pour the dry white wine into the Dutch oven to deglaze the bottom, scraping with a wooden spoon to capture all the caramelized juices. Let the wine reduce by half for 2 minutes, which will concentrate the flavors. Next, add the crushed fresh tomatoes, chicken stock, and Herbes de Provence. Stir to blend everything together thoroughly.
5BRAISE THE CHICKEN: Gently return the chicken pieces to the Dutch oven, partially immersing them in the sauce. Bring to a boil, then cover and reduce heat to low. Braise for 35 to 40 minutes, adjusting the temperature to maintain a gentle simmer. The chicken is cooked when the meat detaches easily from the bone and a thermometer reads 75°C at the thickest point. Stir occasionally so flavors distribute evenly.
6FINISH AND SERVE: Check the seasoning and adjust with salt and pepper if needed. If the sauce seems too thin, remove the lid and extend cooking for 5 minutes over medium heat to reduce it slightly. The sauce should coat the chicken while being creamy and concentrated. Transfer the Basque chicken to a shallow serving dish and generously pour the colorful sauce with its vegetables over it. Serve hot, accompanied by white rice or steamed potatoes.