Basque and French Chicken with Peppers and Wine
Taking inspiration from Poulet Basquaise, or chicken à la Basquaise, a traditional dish from the Basque region that later became part of 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 in the Pyrénées-Atlantiques, traditionally the northern territory of the Basque people.
From the Basque Region to Provence: A Blend of Flavours
In this recipe, paprika is used instead of Espelette chilli and yellow pepper is used instead of green pepper. The concept remains the same: delicious, juicy chicken simmered in a peppery wine sauce. However, it maintains a French influence by using herbes de Provence, a blend of herbs containing lavender that is famous in the Provence region of France.
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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
- 2 tsp Herbs de Provence, including lavender
- 1/2 glass white wine
- 1/2 cup chicken stock
Garnish
- Small handful parsley
- Crème Fraiche
- Crusty Bread
Instructions
- Season the chicken thighs generously with salt. Place them skin-side down in a cold frying pan and heat over a medium flame. Cook until the skin is golden and crispy, and the flesh is almost cooked through. Turn them over and cook for a further one to two minutes, then remove them from the pan and set them aside.
- Using the chicken fat rendered in the same pan, add the sliced peppers with a pinch of salt. Cook over a high heat for about 10 minutes, stirring occasionally, until softened and nicely charred. The charring is essential for flavour.
- Add a splash of white wine (about half a measure), allow it to bubble for a few seconds, then cover with a lid. Reduce to a gentle simmer and cook for 25–30 minutes, until the peppers are soft and slightly sticky. Check occasionally and add a little water if needed to prevent them from drying out.
- Remove the lid and increase the heat slightly. If the pan looks dry, drizzle in a little olive oil. Stir in the garlic, paprika and herbes de Provence, then cook gently for one minute until fragrant.
- Mix the remaining wine with the chicken stock. Return the chicken to the pan, skin side up, and pour the liquid around the chicken, taking care not to get it on the skin.
- Bring to a gentle simmer and cook uncovered for 8–10 minutes, until the chicken is fully cooked through and the sauce has reduced slightly.
- Scatter with chopped parsley, then serve with crème fraîche and plenty of crusty bread, potatoes or rice.