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Poulet Basquaise
A classic Basque dish featuring chicken braised in a vibrant sauce of bell peppers, tomatoes, onions, and the subtle warmth of Espelette pepper, enhanced with savory Bayonne ham. It embodies the sunny flavors of the Pays Basque.
đ§ Ingredienser
- 1.5 kg Chicken pieces(Use a mix of bone-in, skin-on pieces like thighs, drumsticks, and breasts, cut into serving portions if desired.)
- 4 medium Bell peppers(Mixed colors (e.g., red, yellow, green) for visual appeal and varied sweetness. Seeded and roughly chopped.)
- 500 g Tomatoes(Ripe tomatoes, blanched, peeled, and roughly chopped, or use good quality canned diced tomatoes.)
- 100 g Bayonne ham(Thinly sliced, cut into strips or small pieces.)
- 2 medium Onions(Finely chopped.)
- 3 cloves Garlic(Minced.)
- 1 tsp Espelette pepper(Or to taste. This is a mild, fruity chili pepper from the Basque region. Smoked paprika can be substituted if unavailable.)
- 200 ml Dry white wine(Such as Sauvignon Blanc or Pinot Grigio.)
- 2 tbsp Olive oil
- 1 Bay leaf
- 2-3 Fresh thyme sprigs
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(Chopped.)
đšâđł Instruktioner
- 1
Pat the chicken pieces dry with paper towels and season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken pieces in batches until golden brown on all sides, about 4-5 minutes per side. Do not overcrowd the pot. Remove the browned chicken and set aside on a plate.
â±ïž 15 minutes - 2
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes. Add the strips of Bayonne ham and cook for another 2-3 minutes until slightly crisped. Stir in the chopped bell peppers and minced garlic, and cook until the peppers are tender-crisp, about 8-10 minutes. You should see the vegetables softening and releasing their aromas.
â±ïž 15 minutes - 3
Pour in the white wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond). Let the wine simmer and reduce by about half, about 3 minutes. Stir in the chopped tomatoes, Espelette pepper, bay leaf, and thyme sprigs. Bring the mixture to a gentle simmer.
â±ïž 5 minutes - 4
Return the browned chicken pieces to the pot, nestling them into the vegetable and tomato mixture. Ensure the chicken is mostly submerged. Cover the pot, reduce the heat to low, and let it braise gently for 40-45 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C (165°F). Stir occasionally to prevent sticking.
â±ïž 45 minutes - 5
Once the chicken is cooked, remove the bay leaf and thyme sprigs. Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish generously with fresh chopped parsley before serving.
â±ïž 5 minutes
đĄ Proffstips
- âEspelette pepper is traditional and provides a unique, mild fruity heat. If unavailable, a pinch of smoked paprika can offer a similar depth of flavor.
- âCook the peppers until they are tender but still hold their shape, avoiding them becoming mushy.
- âThis dish is excellent served with steamed white rice, crusty bread to soak up the delicious sauce, or even pasta.
- âFor a richer flavor, you can finish the dish in a preheated oven at 160°C (320°F) during the braising time.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Increase the amount of Bayonne ham for a more pronounced salty, cured flavor.
- Add a handful of pitted green or black olives during the last 15 minutes of braising for an extra briny note.
- A splash of tomato paste added with the tomatoes can deepen the sauce's richness.