A classic Basque and French dish of chicken cooked in peppers and wine.
Taking inspiration from Poulet Basquaise, or chicken à la basquaise, a traditional recipe from the Basque cuisine which extended over time into French cuisine.
Poulet Basquaise consists of chicken simmered in a confit of red and green peppers, tomatoes, onions, garlic, olive oil, white wine, bouquet garni and its signature ingredient, Espelette chilli. Espelette chilli is a variety of Capsicum cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people.
Combining flavours from the Basque region to Provence
In this recipe, paprika is substituted for Espelette chilli, and yellow pepper replaces the green. The concept is the same, delicious juicy chicken simmered in a sauce of peppers and wine, however, it maintains a French influence by using herbs de Provence containing lavender, famous flavours from the Provence region of France.
French Style Chicken with Peppers
Ingredients
- 6 - 8 chicken thighs depending on size, with skin on
- 2 red peppers
- 2 yellow peppers
- 1 large garlic clove
- 1 Tbsp sweet paprika
- 1 heaped tablespoon herbs de Provence including lavender
- 1/2 glass white wine
- 1/2 cup chicken stock
Garnish
- Small handful parsley
- Crème Fraiche
- Crusty Bread
Instructions
- Salt chicken thighs on both sides.
- Fry chicken thighs skin side down until flesh is 3/4 cooked and skin is crispy. Flip fillets over and cook on the other side for 1 - 2 minutes. Remove from pan and set aside.
- Using the chicken fat and same pan. fry pepper slices on high heat, along with a sprinkle of salt until charred, around 10 minutes. The charring process is essential to creating flavour.
- After 10 minutes when you can see colour on the peppers, add a splash of white wine, it should bubble and steam. Quickly place a lid on top and turn to simmer for 30 minutes. The pepper will take on a magical flavour combination, becoming slightly sweet and deliciously sticky (check occasionally the peppers don't dry out and continue to add small splashes of white wine or water to keep them moist).
- Remove lid, turn the heat back to medium-high and add a splash of oil, garlic, paprika and herbs de Provence. Fry for 1 minute.
- Mix wine and stock together. Return chicken to the pan, skin side up, and pour the wine-stock mixture in around the chicken, being careful not to get it on the crispy chicken skin.
- Bring to a boil then reduce to simmer, lid off, for 5 - 10 minutes or until chicken is hot and completely cooked through.
- Garnish with chopped parsley. Serve crème fraiche or sour cream and a side of crusty bread, potatoes or rice.
