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    Home » European

    Chicken Basquaise (poulet basquaise)

    AU$2.90 | £0.70p per serve
    By Robyn | Published: Apr 9, 2021 | Modified: Oct 5, 2022

    TO THE RECIPE
    pin for chicken Basquaise showing cooked chicken in the cooking dish ready to serve

    Chicken Basquaise (poulet Basquaise) is a delicious one pot chicken recipe made with tomatoes and peppers/capsicum. This tomato based chicken stew is hearty and warming and can be enjoyed during cold winter evenings with crispy potatoes, but also light enough to serve as a summer dinner, delicious served with a simple salad.

    overhead photo of poulet Basque just cooked in it's round dish, plates to the side ready to be filled

    From the French part of Basque country, Basque chicken is a one pot chicken stew where chicken thighs are braised in a piperade sauce, a traditional Basque dish made with tomatoes, onions and green peppers/capsicum. (This versatile sauce is also delicious with eggs in eggs piperade.)

    This colourful braised chicken recipe is traditionally flavoured with the local Piment d’Espelette  (Espelette chili powder). If you can find it then I recommend you use it (it is mild so this dish will still be kid-friendly), but as I haven’t been able to, I have subbed this for more common smoked paprika.

    poulet basquaise served with crispy potatoes, the cooking dish just visible, with fresh parsley and scissors as if just been cut to sprinkle over the chicken

    Ingredients

    • Peppers/capsicum – red and green is more colourful but you can use all red or all green if you prefer.
    • Chicken thighs – you can use chicken legs or drumsticks, the cooking time may alter slightly.
    • Olive oil
    • Onion – I have made this with both brown onions and sweeter red onions, both are delicious!
    • Garlic
    • Smoked Paprika – one of my favourite spices! It’s smokey sweet rather than hot.
    • Tomatoes – Whilst fresh tomatoes are traditionally used, I make this dish with chopped canned/tinned tomatoes as it means I can cook it all year round.
    • Stock – Chicken or vegetable stock work well in this dish.
    ingredients for Basque chicken laid out in individual bowls

    How to make Chicken Basque

    1. Brown seasoned chicken then remove from pan.
    2. Cook the onions, adding a splash of water if they start to stick and burn.
    3. Add the peppers/capsicum.
    4. Sprinkle in the smoked paprika.
    5. Add the tomatoes.
    6. Return the chicken to the pan and place in the oven.
    6 step by step process shots showing making the dish in one pot: browning the chicken thighs, cooking the onions, adding the peppers, then the spices, adding tomatoes and then returning the chicken to the pan

    FAQ

    What to eat with Basque chicken?

    Boiled rice, roast potatoes, duchess potatoes it is also delicious with some fresh crunchy baguette on the side!

    Do I have to make this chicken stew with chicken thighs?

    No, you can also make it with chicken legs or drumsticks.

    Can I freeze this Poulet Basque recipe?

    Yes you can! Cool completely, then freeze for up to 2 months. Defrost thoroughly in the fridge overnight and reheat until the chicken is piping hot throughout.

    poulet basquise served on a plate with potatoes, other plates just visible

    Other recipes you may enjoy

    • Creamy Chicken Pie with Puff Pastry (Leftover Chicken Recipe)
    • Coronation Chicken
    • Easy Chicken Naan
    • Duchess Potatoes

    Chicken Basquaise

    Author: Robyn

    Chicken Basquaise (poulet Basquaise) is a delicious one pot chicken recipe made with tomatoes and peppers/capsicum. This one pot chicken stew is an easy and delicious midweek meal.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Course dinner
    Cuisine Basque, French, spanish
    Servings 4 people
    Calories 325 kcal

    Ingredients
      

    • 4 chicken thighs, skin removed (around 500g / 1 lb in weight) ($4.25 /£1.20)
    • 1½ tablespoons olive oil ($0.24 /£0.12p)
    • 1 brown onion, sliced ($0.45 /£0.10p)
    • 1 red bell pepper/capsicum, cut in to strips ($2.98 /£0.48p)
    • 1 green bell pepper/capsicum, cut in to strips ($2.48 /£0.48p)
    • 2 cloves garlic, crushed ($0.26 /£0.05p)
    • ½ teaspoon smoked paprika ($0.04 /£0.02p)
    • 400g (14oz) tin/can chopped tomatoes ($0.75 /£0.28p)
    • 250ml (1c) stock/water ($0 /£0)
    • 1 bay leaf ($0.10 /£0.05p)
    • sea salt ($0.01 /£0.01)
    • cracked black pepper ($0.02 /£0.01)
    • fresh parsley, finely chopped, for serving, optional ($1.00 /£0.15p)

    Instructions
     

    • Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F
    • Season the chicken thighs with salt and pepper then fry in 1 tablespoon olive oil over medium high heat until browned all over.
    • Remove to a plate, cover with foil and cook the sliced onion with the other ½ tablespoon oil for 5 minutes, adding a splash of water if they start to burn.
    • Add the red and green peppers/capsicum and fry for 3 minutes, then add the garlic and cook for a minute before stirring in the smoked paprika.
    • Tip in the tomatoes, stock, bay leaf and seasoning and bring to a simmer.
    • Return the chicken thighs to the pan and place the lid on it.
    • Place in the oven and bake for 40 minutes, until the chicken is cooked all the way through.
    • Sprinkle chopped parsley over, if using, and serve.

    Notes

    Estimated costs. Australia: $11.58 without optional parsley. Per serve = $2.90
    UK £2.80 Per serve = £0.70p
    America- I am yet to calculate the estimated costs to make this recipe. If it would be useful to you please let me know and I’ll get calculating 🙂
    To prevent the chicken from sticking to the pan when searing – make sure your pan is hot before you add the chicken, and leave the chicken to cook for a few minutes before trying to flip it.
    If the onions stick to the pan when cooking, add a splash of water  – be careful as it can spit.
    Extra herbs – a sprig or two of fresh thyme is a lovely addition.
    Peppers/capsicum – whilst using both red and green is more colourful, feel free to use all red or all green.
    Chicken thighs – you can also use chicken legs or drumsticks in this stew, sear them as above, but be aware the cooking time may alter slightly.
    Fresh Tomatoes – Whilst fresh tomatoes are traditionally used, I make this dish with chopped canned/tinned tomatoes. If you want to use fresh tomatoes in this dish then use around 800g, adding a little more stock if the dish seems dry. 

    Nutrition

    Calories: 325kcalCarbohydrates: 11gProtein: 20gFat: 23gSaturated Fat: 6gTrans Fat: 1gCholesterol: 111mgSodium: 239mgPotassium: 587mgFiber: 3gSugar: 6gVitamin A: 1372IUVitamin C: 74mgCalcium: 58mgIron: 2mg
    Keyword chicken, midweek meal, one pot

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Nancy says

      January 13, 2023 at 4:09 am

      Can you use chicken breast instead of thighs?

      Reply
      • Robyn says

        January 14, 2023 at 2:44 pm

        Hi Nancy, Yes you can use chicken breast instead of thighs.

        Reply
    2. Pat coutts says

      November 30, 2022 at 11:38 pm

      Just made this lovely easy dish. Used both brown and red onions.
      I wondered if it could be done in slow cooker, and if so for how long.

      Reply
      • Robyn says

        December 02, 2022 at 7:30 pm

        Hi Pat, I haven’t cooked this particular dish in the slow cooker (yet!), I would brown the chicken in the pan until browned on each side before adding it to the slow cooker. I would suggest cooking it on low for 6-7 hours, however I am afraid I can’t accurately guarantee a time as I haven’t tried it out for myself. I will try and do this! Sorry I can’t be of more help, Robyn

        Reply
    3. Arna says

      October 05, 2021 at 9:10 am

      5 stars
      Excellent, tasty meal. I used fresh thyme and rosemary. I also added fresh spinach towards the end.

      Reply
      • Robyn says

        October 06, 2021 at 8:43 am

        They sound like delicious additions, Arna!

        Reply
    4. Alexandra Cook says

      April 13, 2021 at 7:59 pm

      5 stars
      This made for the most delicious dinner –
      We served with the crispy potatoes and YUM!

      Reply
      • Robyn says

        April 14, 2021 at 7:53 am

        I am so happy to hear Alex! 🙂 Those crispy potatoes go so well with it, don’t they?

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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