Main course · French
Basque‑Style Chicken
1 h 204 servingsEasy
A classic from the French Basque Country that smells like a holiday. Tender chicken, peppers, tomatoes and white wine simmering together for an hour: the kind of dish that fills the whole house with an incredible smell and pleases absolutely everyone. A little patience for the cooking, a lot of pleasure on the plate.
Equipment needed
- Dutch oven
- Frying pan
- Knife
- Cutting board
- Wooden spoon
Allergens
Celery
Nutrition facts
- Calories
- 88 kcal
- Protein
- 7.9 g
- Carbs
- 3.9 g
- Fat
- 4 g
- Fibre
- 1 g
- Sodium
- 23 mg
Method
- 1Finely chop the onion and garlic. Cut the tomatoes into chunks. Slice the peppers into strips.💡 The whyDon't cut the peppers too thin so they keep some texture after cooking. Ask your butcher to cut the chicken into 6 pieces, it takes them 30 seconds.
- 2Heat 4 tablespoons of oil in a Dutch oven over medium heat. Cook the onions, garlic and peppers for 5 minutes.💡 The whyNo need to colour them deeply: you just want to soften them slightly. They'll keep cooking for a long time.