Classic Basque Braised Chicken with Peppers

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A rustic one-skillet dish from France's Basque Country, this braised chicken simmers with sweet bell peppers, ripe tomatoes, and salty Bayonne ham. Warming Espelette pepper adds the region's signature mellow heat that makes the dish unmistakable.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 7 gSaturated Fat
• 22 gCarbs
• 6 gFiber
• 12 gSugar
• 38 gProtein
• 1120 mgSodium
• 980 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 118 mgVitamin C
• 1620 mcgVitamin A

Ingredients

For the chicken

• 4 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
• 1.5 tsp fine sea salt, divided
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 3 oz (85 g) Bayonne ham or prosciutto, cut into thin strips

For the Basque vegetable base

• 2 large yellow onions, thinly sliced (about 3 cups)
• 2 red bell peppers, seeded and sliced into 1/2-inch strips
• 2 green bell peppers, seeded and sliced into 1/2-inch strips
• 4 garlic cloves, thinly sliced
• 1.5 tsp sweet paprika
• 1/2 to 1 tsp Espelette pepper or hot smoked paprika, to taste
• 1/4 cup (60 ml) dry white wine

For finishing the sauce

• 1 lb (450 g) ripe tomatoes, grated on the large holes (or 1 can 14 oz San Marzano, crushed)
• 1 tbsp tomato paste
• 1 cup (240 ml) low-sodium chicken stock
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 tbsp chopped fresh flat-leaf parsley, to garnish

Directions

1. Pat the chicken thighs dry, then season generously on both sides with 1 tsp salt and the black pepper. Heat the olive oil in a wide heavy braiser or deep 12-inch skillet over medium-high until shimmering, then lay the thighs skin-side down and sear undisturbed for 7 to 8 minutes until the skin is deep golden and crisp. Flip and cook 3 minutes more. Transfer to a plate.
2. Reduce the heat to medium. Add the Bayonne ham to the empty pan and stir for 1 minute until its fat begins to render. Toss in the onions with a pinch of salt and cook 8 to 10 minutes, stirring occasionally, until soft and lightly caramelized at the edges.
3. Stir in the red and green pepper strips and cook 5 minutes until they begin to soften. Add the garlic, paprika, and Espelette pepper, stirring for 1 minute until fragrant.
4. Pour in the white wine, scraping the bottom of the pan to lift any browned bits, and let it reduce by half, about 2 minutes. Add the grated tomatoes, tomato paste, chicken stock, bay leaf, and thyme. Simmer gently for 5 minutes to blend the flavors.
5. Nestle the chicken thighs skin-side up into the sauce along with any juices from the plate. Partially cover, reduce the heat to low, and simmer for 25 to 30 minutes, until the chicken is cooked through and the peppers are silky and tender.
6. Uncover, discard the bay leaf and thyme stems, and spoon the peppery sauce over the chicken. Sprinkle with parsley and serve hot from the pan with crusty bread, boiled potatoes, or white rice to soak up the juices.

Cook’s Notes

• If you cannot find Bayonne ham, substitute Spanish serrano ham or even a few strips of thick-cut bacon for a similar salty backbone.
• Ripe in-season tomatoes give the brightest result, but a 14 oz can of San Marzano tomatoes drained and crushed is an excellent year-round substitute.
• Escalate or dial back the Espelette pepper to match your crowd; smoked paprika (pimenton de la Vera) makes a fine swap if you crave more smoke rather than heat.
• For a glossier finish, swirl 1 tablespoon of cold unsalted butter into the sauce off the heat just before serving.
• Leftovers keep for 3 days refrigerated and taste even better the next day as the peppers absorb the pan juices.

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