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

Chicken Basquaise - US Cups

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course dinner
Cuisine Basque, French, spanish
Servings 4 people
Calories 325 kcal

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
Keyword chicken, midweek meal, one pot

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