Chicken Basquaise
Chicken Basquaise combines golden bone-in chicken thighs with peppers and tomatoes in a sweet smoked paprika and white wine sauce. Everything cooks in one pan for a comforting four-serving dinner.
Ingredients
- 1 kg bone-in, skin-on chicken thighs about 6 units
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 large onion sliced
- 3 garlic cloves minced
- 2 red bell peppers sliced
- 1 green bell pepper sliced
- 1 tablespoon smoked paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon tomato paste
- 120 ml dry white wine
- 400 g crushed tomatoes 1 can
- 120 ml low-sodium chicken broth optional
- Chopped fresh parsley for serving
Instructions
- Pat 1 kg bone-in, skin-on chicken thighs (about 6) dry. Season both sides with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
- Heat3 tablespoons extra virgin olive oil in a large skillet or pot over medium heat. Add the chicken skin-side down and cook undisturbed for 5–7 minutes, until deeply golden. Flip and cook for another 3–4 minutes, then transfer to a plate.
- Add 1 large onion, sliced, to the same pan and cook for 4–5 minutes, until softened. Stir in 3 garlic cloves, minced, and cook for 30 seconds. Add 2 red bell peppers, sliced, and 1 green bell pepper, sliced. Cook for 5–6 minutes, until slightly tender.
- Stir in 1 tablespoon smoked paprika, ½ teaspoon dried thyme, and 1 bay leaf. Cook for 30 seconds. Add 1 tablespoon tomato paste and cook for 1–2 minutes.
- Pour in 120 ml dry white wine and scrape up the browned bits from the bottom of the pan. Simmer for 2–3 minutes. Add 1 can 400 g crushed tomatoes and cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly. Stir in 120 ml low-sodium chicken broth if using.
- Return the chicken to the pan skin-side up. Bring the sauce to a gentle simmer, cover, and cook over low heat for 15–20 minutes. The thickest part of each thigh must reach at least 74 °C without the thermometer touching the bone.
- Remove the bay leaf. Taste the sauce and adjust the seasoning if needed. Sprinkle with chopped fresh parsley as desired before serving.
Notes
Wine reduction: Simmer the wine for the full 2–3 minutes before adding the tomatoes so its sharp edge cooks away.
Broth choice: Add the broth for a looser sauce or omit it when a thicker tomato and pepper sauce is preferred.
Sauce consistency: If the finished sauce is too loose, remove the lid and simmer briefly until it reaches the desired consistency.
Gentle simmer: Keep the heat low after returning the chicken so the meat remains tender and the sauce cooks steadily.
Nutrition
Calories: 329kcal | Carbohydrates: 30g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 35mg | Sodium: 1448mg | Potassium: 1447mg | Fiber: 7g | Sugar: 18g | Vitamin A: 4458IU | Vitamin C: 126mg | Calcium: 70mg | Iron: 5mg
