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.
- 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!
- 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.
No, you can also make it with chicken legs or drumsticks.
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
- 4 chicken thighs skin removed
- 1½ tbsp olive oil
- 1 brown onion sliced
- 1 red bell pepper/capsicum cut into strips
- 1 green bell pepper/capsicum cut into strips
- 2 cloves garlic crushed
- ½ tsp smoked paprika
- 400 g tin/can chopped tomatoes
- 250ml (1c) stock/water
- 1 bay leaf
- sea salt
- cracked black pepper
- parsley finely chopped, for serving, optional
- 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 tbsp 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 tbsp 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.