Zubereitung

Pat the chicken dry and season all over with the salt and black pepper. Set a wide, heavy skillet or shallow Dutch oven over medium-high heat and add 1 tablespoon of the olive oil.

Place the chicken skin-side down in the hot pan. Sear for 6 to 8 minutes without moving until the skin is deeply golden and releases easily, then turn and cook for 2 minutes. Transfer to a plate.

Chicken thighs with deeply browned skin after searing

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Reduce the heat to medium and add the remaining olive oil. Add the onion and both peppers, season lightly, and sauté for 8 to 10 minutes, stirring occasionally, until softened and lightly colored.

Stir in the garlic and smoked paprika and sauté for 1 minute, just until fragrant. Pour in the red wine, scrape up the browned bits, and simmer for 3 minutes to reduce slightly.

Add the crushed tomatoes and chicken stock, then stir to combine. Return the chicken skin-side up, keeping the skin above the liquid, and bring the sauce to a gentle simmer.

Cover partially and simmer over low heat for 30 to 35 minutes, stirring the sauce occasionally without turning the chicken. The chicken is ready when tender and its thickest part reaches 74°C.

Remove the lid and simmer for 3 to 5 minutes if needed, until the sauce lightly coats a spoon. Taste and adjust the seasoning, then scatter with parsley and serve hot.

Finished Basque chicken with peppers, tomatoes, and parsley

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Warum dieses Rezept gelingt

Browning the chicken first creates savory fond, while slowly softened peppers, onion, and garlic give the tomato sauce the sweet, aromatic character associated with poulet basquaise.