Chicken Basquaise (Red Pepper Tomato Chicken)

I was look­ing for a new chick­en recipe, and I came across Basquaise Chick­en, which is cooked in the man­ner of the French region of Pays Basque (South­west of France). I had a vague mem­o­ry of eat­ing it in my child­hood, and I remem­bered it being quite tasty. So I tried an easy recipe for Basquaise chick­en, and the result was amaz­ing! It was even more deli­cious than I remem­bered it! It is now my favorite chick­en recipe! Light, healthy, tasty chick­en! Enjoy!

chicken basquaise

Utensils

The Basquaise chick­en is cooked with toma­toes and red pep­pers, on low heat, in a dutch oven (cocotte). The dutch oven allows for the fla­vors to min­gle in a unique and won­der­ful way. First, the fla­vors of toma­to and red pep­per min­gle with onion and gar­lic, and then, all fla­vors min­gle with the chick­en so that the chick­en itself takes on the fla­vors of the toma­to-red pep­per-onion-gar­lic mix. The chick­en even takes on a slight­ly red­dish col­or. This is the mag­ic of the dutch oven, and it is what makes basquaise chick­en so deli­cious!

If you do not already have a dutch oven, you will need one for this recipe. It is a worth­while invest­ment, as there are so many won­der­ful recipes that require a dutch oven. I bought this one:

Recipe

You can find the recipe in French here. (Please note, I made a few minor changes).

Print Recipe
Easy Tasty Chick­en Basquaise
Chick­en cooked with toma­toes and red pep­pers, on low heat, in a dutch oven.
chicken basquaise
Course Main Dish
Prep Time 10 min­utes
Cook Time 60 min­utes
Serv­ings
peo­ple
Ingre­di­ents
Course Main Dish
Prep Time 10 min­utes
Cook Time 60 min­utes
Serv­ings
peo­ple
Ingre­di­ents
chicken basquaise
Instruc­tions
  1. If you bought a whole chick­en, cut the chick­en in sev­er­al pieces. (If you do not want to cut a whole chick­en, you can just buy sev­er­al pieces of chick­en breasts and drum­sticks). Cut the red pep­per in stripes and remove the seeds. Mince the onion and gar­lic (unless you bought already minced onion and gar­lic).
  2. In a dutch oven, heat 4 table­spoons of olive oil. Add the red pep­pers, the onion and the gar­lic, and cook for 5 min­utes on low heat, stir­ring the whole time with a wood­en spoon.
    cooking red peppers
  3. Remove the skin from the toma­toes as well as the hard cen­ter of the toma­toes. Cut the toma­toes in pieces. Add the toma­toes to the red pep­pers in the dutch oven. Cook for 20 min­utes, on low heat, with the lid closed.
  4. In the mean­time, sea­son the chick­en with salt and pep­per. Cook the chick­en in a skil­let with 2 table­spoons of olive oil, until the out­side of the chick­en is no longer pink and turns light brown.
  5. Once the toma­to-pep­per mix is done cook­ing, add the chick­en to the mix in the dutch oven. Add the thyme, rose­mary and bay leaf (put as much or as lit­tle as you want, depend­ing on how much you like herbs). Cook every­thing togeth­er in the dutch oven with the lid closed, on low heat, for 35 min­utes. (The basquaise chick­en is usu­al­ly served with rice so you can use that time to cook rice).
    chicken in dutch oven
  6. Serve with rice, and enjoy!
    chicken basquaise with rice
Recipe Notes

To make your life eas­i­er, I rec­om­mend buy­ing sev­er­al pieces of chick­en breasts and drum­sticks instead of a whole chick­en. I also rec­om­mend buy­ing already minced gar­lic and already minced onion.

Also, to remove the skin of the toma­toes, you can put the toma­toes in boil­ing water for 1–2 min­utes so the skin eas­i­ly comes off.

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Bon Appétit!

French Mom

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