Chicken Basquaise


Not the best picture, but really delicious dinner. It’s a chicken stew with tons of peppers and onions. Serve the chicken with some rice and baguette to sop up the tasty juices.

Chicken Basquaise

Serves 4


2 Tbsp. olive oil

8 chicken thighs

2 Spanish onions, sliced

4 green bell peppers, sliced

2 red bell peppers, sliced

3 anaheim peppers, sliced

6 tomatoes, chopped

2 garlic cloves, minced

Pinch of sugar

2 thyme sprigs

1 bay leaf

¼ tsp. chili powder

¾ cup white wine

Minced fresh basil


Add olive oil to a large pot over medium-high heat. Sprinkle salt and pepper over chicken thighs. Place thighs skin side down in pot and heat till skin is golden brown about 5 minutes and then flip thighs and cook for another 3 minutes. Remove chicken from pot and add onions and lower to medium heat. Cook onions for 10 minutes. Add peppers, cover, and reduce heat to medium-low. Cook and stir for another 20 minutes. Add tomatoes, garlic, sugar, thyme, bay leaf, chili powder, salt, and pepper. Cover and cook for 10 minutes. Remove cover and add wine. Cook for another 15 minutes. Return chicken to the pot and any juices from the chicken. Bring mixture to a boil, then reduce the heat to just a simmer, cover the pot, and simmer gently for 40 minutes. Serve over rice and sprinkle with basil.

Inspired by Around My French Table

More chicken recipes:

Chicken in a pot

Honey Mustard Mushroom Chicken

Chicken Pot Pie

Chicken Burritos Grande


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