Chicken Basquaise originates from the Basque Country, a region straddling the border of France and Spain. This area is celebrated for its unique language, vibrant culture, and exceptional cuisine. The Basque people take pride in their culinary traditions, which feature an array of fresh, high-quality ingredients like bell peppers, tomatoes, and rich olive oil. Piment D’Espelette, a unique chili pepper from the region, adds a distinct touch of spice that elevates the dish to a new level of sophistication. Our Chicken Basquaise recipe embraces the essence of Basque cooking, combining the finest ingredients sourced from The Spice and Tea Shoppe. The robust flavor of Extra Virgin Olive Oil forms the foundation of the dish, enriching the onions, garlic, and peppers with its sumptuous taste. French Piment D’Espelette brings a delightful and manageable heat, while the pinch of French thyme infuses the chicken with an aromatic bouquet that tantalizes the senses.
1/2 cup Robust Extra Virgin Olive Oil
4 medium onions, chopped
3 cloves garlic, sliced
4 green bell peppers, seeds and stems removed, chopped
2 red bell peppers, seeds and stems removed, chopped
4 large tomatoes, peeled, seeded and chopped
3 tablespoons French Piment D’Espelette, or more to taste
Pinch of French thyme
Salt and pepper to taste
1 chicken, cut up, skin on, bone in
1/4 cup chicken stock
Heat 1/4 cup olive oil in a large sauté pan and cook the onions and garlic for 5 minutes, stirring occasionally.
Add the bell peppers and cook over medium heat for 10 minutes.
Add the tomatoes and Espelette powder and cook for 20 minutes, stirring occasionally.
Add the thyme, salt, and pepper and transfer to a bowl.
Wipe out the pan and heat the remaining 1/4 cup of oil.
Brown the chicken in the oil until golden, turning often.
Pour the pepper mixture over the chicken, reduce the heat, cover and simmer until tender, about 30-40 minutes.
If there is not enough liquid in the pan, add the chicken stock.
Season with salt and pepper to taste.