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.
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.
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.
How to make Chicken Basque
- Brown seasoned chicken then remove from pan.
- Cook the onions, adding a splash of water if they start to stick and burn.
- Add the peppers/capsicum.
- Sprinkle in the smoked paprika.
- Add the tomatoes.
- Return the chicken to the pan and place in the oven.
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.
Other recipes you may enjoy
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.
Ingredients
- 4 chicken thighs skin removed (around 500g / 1 lb in weight)
- 1½ tablespoons olive oil
- 1 brown onion sliced
- 1 red bell pepper/capsicum cut in to strips
- 1 green bell pepper/capsicum cut in to strips
- 2 cloves garlic crushed
- ½ teaspoon smoked paprika
- 400 g tinned chopped tomatoes
- 250 ml stock/water
- 1 bay leaf
- sea salt
- cracked black pepper
- fresh parsley finely chopped, for serving, optional
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
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
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 4 chicken thighs skin removed (around 500g / 1 lb in weight)
- 1½ tablespoons olive oil
- 1 brown onion, sliced
- 1 red capsicum cut in to strips
- 1 green capsicum cut in to strips
- 2 cloves garlic crushed
- ½ teaspoon smoked paprika
- 400 g tin/can chopped tomatoes
- 1 c stock/water
- 1 bay leaf
- sea salt
- cracked black pepper
- fresh parsley finely chopped, for serving, optional
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
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
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 4 chicken thighs skin removed (around 500g / 1 lb in weight)
- 1½ tablespoons olive oil
- 1 brown onion sliced
- 1 red bell pepper/capsicum cut in to strips
- 1 green bell pepper/capsicum cut in to strips
- 2 cloves garlic crushed
- ½ teaspoon smoked paprika
- 14 oz canned chopped tomatoes
- 1 c stock/water
- 1 bay leaf
- sea salt
- cracked black pepper
- fresh parsley finely chopped, for serving, optional
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
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
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Rosana says
Hello, I’m confused about the oven temperature as I’m seeing 2 different ones 356˚F convection / 392˚?
Which one is for a traditional oven?
Robyn says
Hi Rosana, Sorry for the confusion, I had some people ask if I could put convection temperatures (for ovens with a fan). The 392˚F is for a traditional oven.
Viv says
Definitely double up on recipe – to freeze or have the next day
Great with mash potato
Delicious!! Xx
Robyn says
It’s a great recipe to freeze! So happy to hear you enjoy this recipe Viv!
Pat coutts says
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.
Arna says
Excellent, tasty meal. I used fresh thyme and rosemary. I also added fresh spinach towards the end.
Robyn says
They sound like delicious additions, Arna!
Alexandra Cook says
This made for the most delicious dinner –
We served with the crispy potatoes and YUM!
Robyn says
I am so happy to hear Alex! 🙂 Those crispy potatoes go so well with it, don’t they?