Zapappy

Name: Poulet Basquaise
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 4
Cuisine: French
Ingredients: 3 lb bone-in chicken thighs and drumsticks; 2 tsp Diamond Crystal kosher salt; 2 tbsp olive oil; 4 oz Bayonne ham, cut into thin strips; 1 large yellow onion, sliced; 2 red bell peppers, sliced; 1 green bell pepper, sliced; 4 garlic cloves, sliced; 2 cups crushed tomatoes; 1/2 cup dry white wine; 1 1/2 tsp piment d’Espelette; 4 thyme sprigs; 1 bay leaf

Cooking

French

Poulet Basquaise

Golden chicken braises in a vivid Basque piperade of sweet peppers, tomato, Bayonne ham, garlic, and Espelette chile.

4 servings · 30 minutes prep · 65 minutes cook

Ingredients

Chicken

3 lb bone-in chicken thighs and drumsticks
2 tsp Diamond Crystal kosher salt
2 tbsp olive oil

Piperade

4 oz Bayonne ham, cut into thin strips
1 large yellow onion, sliced
2 red bell peppers, sliced
1 green bell pepper, sliced
4 garlic cloves, sliced
2 cups crushed tomatoes
1/2 cup dry white wine
1 1/2 tsp piment d’Espelette
4 thyme sprigs
1 bay leaf

Directions

Brown the chicken

Season bone in chicken thighs and drumsticks with kosher salt. Heat olive oil in a Dutch oven and brown chicken skin-side down in batches, 6-8 minutes; turn for 2 minutes and transfer.

Build the piperade

Cook bayonne ham until its fat renders, 3 minutes. Add yellow onion, red bell pepper, and green bell pepper; cook until supple but still distinct, 10-12 minutes. Add garlic cloves and piment d espelette for 1 minute.
Deglaze with dry white wine, then add crushed tomatoes, thyme sprigs, and bay leaf. Simmer 8 minutes.

Braise gently

Nestle chicken skin-side up into the piperade. Partially cover and simmer gently until the thickest thigh or drumstick reaches {{temperature:175F}} to {{temperature:185F}} and feels tender at the joint, 30-40 minutes. Rest 5 minutes and adjust salt.