Chicken Basquaise Recipe

Ingredients

• 700 g boneless chicken thighs
• 1½ tbsp olive oil
• 1 large onion, sliced
• 2 red peppers, sliced
• 1 green pepper, sliced
• 4 garlic cloves, sliced
• 1 can (400 g) crushed tomatoes
• 150 ml chicken stock or dry white wine
• 1½ tsp Espelette pepper or sweet paprika with a pinch of chilli
• 1 tsp thyme
• 1 bay leaf
• Salt

Method

1. 1Season the chicken and brown it in the oil in a casserole, 3–4 minutes a side. Set aside.
2. 2Cook the onion and peppers in the same pan for 12–15 minutes until very soft. Add the garlic and Espelette pepper for a minute.
3. 3Add the tomatoes, stock, thyme and bay and simmer for 5 minutes.
4. 4Return the chicken, cover and simmer gently for 25–30 minutes until tender.
5. 5Season and serve with rice or boiled potatoes.

Chicken basquaise recipe: nutrition per serving

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

• The peppers should be meltingly soft before the chicken goes back in; that is what makes a piperade.
• A slice of Bayonne ham cooked with the onions is traditional (not included in the numbers).

Swaps and variations

• Gluten-free and dairy-free as written.
• Vegetarian: serve the piperade with eggs cracked into it, like a Basque shakshuka.

Storage

Keeps 3 days in the fridge and freezes well.