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    You are here: Home / Recipes / Meat / Chicken / Poulet Basquaise (Pepper and Tomato Chicken Stew)

    Poulet Basquaise (Pepper and Tomato Chicken Stew)

    Published on Nov 28, 2012 · Last updated on Dec 11, 2018 · 9 Comments

    2.5K shares
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    Poulet Basquaise (Pepper and Tomato Chicken Stew)

    I hope you don't mind if I keep it quite short today, but I have like a million things to do. But hey, that doesn't mean you should not try this Poulet Basquaise! It is seriously delicious AND healthy. Oh and super easy too!

    Poulet Basquaise literally means Basque Chicken . It's a typical dish from a French south west region called Pays Basque. It's basically a chicken stew made with tomatoes and bell peppers (usually red). It has become a staple in our home, Solal requests it very often and I'm happy to oblige!

    I'll be back Friday, with a yummy super yummy coconut/chocolate dessert. Until then, have a wonderful week!

    PS: if Julia Child loved to cook "Poulet Basquaise", maybe it's because there's something there. Just sayin'...

    PPS: I have another chicken stew in store for you. And I love it. Really. It's moroccan this time : check my Chicken Stew with Apple and Cinnamon.

    Poulet Basquaise (Pepper and Tomato Chicken Stew)
    Poulet Basquaise (Pepper and Tomato Chicken Stew)
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    Poulet Basquaise (Pepper and Tomato Chicken Stew)

    Course Main Course
    Cuisine French
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Servings 4 people
    Calories 235 kcal

    Ingredients

    • 2 tsp olive oil
    • 2 chicken legs skin on
    • 1 onion chopped
    • 2 garlic cloves minced
    • ¼ cup wine
    • 2 red bell pepper peeled and cubed
    • 1 can (14 oz) crushed tomatoes
    • ¼ tsp paprika
    • ½ tsp thyme
    • salt + pepper to taste

    Instructions

    1. In a deep saucepan, heat olive oil on medium heat. Brown chicken for about 8 minutes. Remove from pan and set aside. Drain excess fat if needed.

    2. Add onion and garlic and cook for 1 minutes, paying attention not to burn them.

    3. Deglaze with wine and scrub the bottom of the pan with a wooden spoon or spatula.

    4. Add bell pepper, tomato, paprika, thyme, salt and pepper. Mix and return chicken to the pan.

    5. Reduce heat, cover with a lid and simmer until chicken is cooked through, about 30 minutes. Serve with rice on the side, and you're good to go!

    Nutrition Facts
    Poulet Basquaise (Pepper and Tomato Chicken Stew)
    Amount Per Serving (1 portion - ½ leg with sauce)
    Calories 235 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 3g19%
    Cholesterol 59mg20%
    Sodium 194mg8%
    Potassium 608mg17%
    Carbohydrates 14g5%
    Fiber 3g13%
    Sugar 8g9%
    Protein 13g26%
    Vitamin A 2215IU44%
    Vitamin C 87.9mg107%
    Calcium 54mg5%
    Iron 2.1mg12%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Reader Interactions

    Comments

    1. Blizz

      January 15, 2014 at 12:56 pm

      Good recipe, but even better when you had some piment d'espelette (or cayenne pepper if you can't find any) 🙂

      Reply
    2. Steve

      August 08, 2015 at 11:25 pm

      Capers and a bit of sherry vinegar were also nice in this!

      Reply
      • marie

        August 10, 2015 at 10:50 am

        It's good to hear to Steve! 🙂

        Reply
    3. Maris

      July 14, 2017 at 12:45 pm

      What if we dont have white wine ? Or its okay if it dont have wine ?

      Reply
      • Marie

        July 14, 2017 at 1:13 pm

        You can leave it out but since it's a rather recipe with simple ingredients, each of them brings something to the dish. But don't worry if you can't use it, it will still be good 🙂

        Reply
    4. Anita

      February 12, 2018 at 8:50 pm

      I know absolutely nothing about wines. What white wine would you recommend for this recipe?

      Reply
      • Marie

        February 18, 2018 at 11:20 am

        I honestly don't know much about wine either but for this recipe, you should use a dry red. I can give you a few French names that would go well with this but I'm not sure where you live and what you have access to 🙂

        Reply
    5. Susi

      August 21, 2019 at 4:13 am

      Are two chicken legs really going to feed four people? Also is it red or white wine?

      Reply
      • Marie

        May 08, 2020 at 5:43 am

        Hi there. That depends on your appetite. You might want to double the amount if in doubt. Leftovers are delicious the next day. For this recipe, red or white works. Hope this helps.

        Reply

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