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Savory French Poulet Basquaise Recipe with chicken, peppers, and tomatoes in a rustic style.

Poulet Basquaise

A cozy, comforting dish from the Basque region of France, featuring chicken or goose braised in a flavorful pepper and tomato sauce.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Basque, French
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 to 3 pounds chicken thighs or goose pieces Choose stew-friendly pieces for best results.
  • 1 large onion, sliced
  • 3 to 5 cloves garlic, chopped
  • 1 can crushed tomatoes or chunky tomato sauce
  • 1 to 2 tablespoons paprika
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • optional splash of white wine or chicken broth For a looser sauce.
  • optional bay leaf or a pinch of thyme For added flavor.
  • 1 to 2 bell peppers red and/or green Classic choices for flavor.

Method
 

Preparation
  1. Pat your meat dry and season it well with salt and pepper.
  2. Heat olive oil in a large pot or deep skillet. Brown the chicken or goose on both sides, then remove to a plate.
  3. In the same pot, add sliced onion and peppers. Let them soften for about 8 to 10 minutes.
  4. Add garlic and paprika. Stir for about 30 seconds to avoid burning the garlic.
  5. Pour in the crushed tomatoes and add a splash of broth or wine if desired. Scrape up any browned bits from the bottom.
  6. Put the meat back in the pot. Bring to a gentle simmer, cover, and reduce heat.
Cooking
  1. Simmer until the meat is tender - 35 to 45 minutes for chicken thighs and 1.5 to 2.5 hours for goose, depending on the cut.
  2. Taste and adjust seasoning if needed, adding more salt, pepper, or paprika to your preference.
  3. Let the stew rest off the heat for about 10 minutes to allow flavors to meld.

Notes

This dish is better the next day; store in the fridge and reheat gently. Serve with fluffy rice or crusty bread for an ideal dinner.