I was like, “why not give this Chicken Basquaise a try?” cuz it turned out this epic mix of golden chicken, soft onions and peppers, and a splash of wine and spices that totally takes your taste buds on a wild ride.

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I love my Poulet Basquaise A Ma Facon recipe because it blends protein-rich chicken pieces with nutritious onions, bell peppers, and garlic. I think the white wine and crushed tomatoes add antioxidants while olive oil and chicken broth provide healthy fats and balance.

Fresh thyme and bay leaves deliver flavor.

Ingredients

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Chicken pieces: Rich protein, low fat; essential for hearty flavor and texture.
Olive Oil: Healthy fats that enhance taste and help cook ingredients evenly.
Bell Peppers: Colorful, full of vitamin C and fiber, offering a subtle sweetness and crunch.
Garlic: Packed with flavor and aroma, its bittersweet punch boosts the whole dish.
Crushed Tomatoes: Tangy and rich in vitamin, adds natural sweetness and acidity to the sauce.
Dry White Wine: Brings acidity and depth for a lively fruity undertone enhancing the dish.
Piment d’Espelette: Adds an unexpected spicy warmth, balancing the sweet and tangy flavors.

Ingredient Quantities

Chicken pieces (about 8 pieces from a whole chicken or similar mix)

Olive oil (3 tablespoons)

Chopped yellow onions (2 medium)

Sliced red bell peppers (2)

Sliced green bell pepper (1)

Minced garlic (4 cloves)

Crushed tomatoes (14 oz can)

Dry white wine (1 cup)

Chicken broth (1 cup)

Piment d’Espelette or smoked paprika (1 teaspoon)

Fresh thyme sprigs (3)

Bay leaves (2)

Salt and pepper (to taste)

Optional pinch of sugar (to balance acidity)

How to Make this

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1. Start by seasoning your chicken pieces with salt and pepper. In a large pot or deep pan, heat 3 tablespoons of olive oil over medium heat and brown the chicken pieces, a few at a time, until they have a nice golden color.

2. Once all the chicken is browned, take them out and set aside. Lower the heat a bit and add 2 chopped yellow onions into the same pot so they soak up all the flavors.

3. Next add the sliced red and green bell peppers to the onions and let them cook until they start to soften, about 5 minutes or so.

4. Stir in the minced garlic and cook for another minute until you can smell all that great aroma.

5. Pour in 1 cup of dry white wine to deglaze the pan, scraping up any bits stuck to the bottom, then let it simmer for a couple of minutes.

6. Return the chicken pieces back into the pot and add in the 14 oz can of crushed tomatoes and 1 cup of chicken broth.

7. Sprinkle in 1 teaspoon of piment d’Espelette or smoked paprika, throw in 3 fresh thyme sprigs and 2 bay leaves, and if you like, add an optional pinch of sugar to balance the acidity.

8. Bring everything to a simmer, then cover the pot and lower the heat so it cooks slowly for about 40 to 45 minutes until the chicken is really tender.

9. Check the seasoning and add extra salt and pepper if needed.

10. Serve hot with a side of rice or some crusty bread to soak up all those delicious juices, and enjoy your Poulet Basquaise A Ma Facon!

Equipment Needed

1. Large pot or deep pan for browning the chicken and simmering the sauce
2. Chef’s knife for chopping onions, slicing bell peppers and mincing garlic
3. Cutting board for safely prepping all your veggies
4. Measuring cups and spoons to get the wine, broth and spices right
5. A wooden spoon or spatula for stirring the ingredients
6. Tongs for turning the chicken pieces without burning yourself
7. A bowl to set aside the browned chicken pieces
8. Can opener for the 14 oz can of crushed tomatoes

FAQ

What does “À Ma Façon” mean?
It means “in my own way” and tells you that the recipe has a personal twist, so its flavor might differ a little from traditional versions.

Can I substitute different chicken cuts?
Yes, you can substitute other pieces like thighs or breasts but be sure they cook evenly so the dish stays balanced.

What is the role of white wine in this recipe?
The white wine adds a nice brightness and helps to deglaze the pan, releasing all the flavor stuck to the bottom.

Can this recipe be made in a slow cooker?
Sure, you can use a slow cooker. Its best if you sear the chicken first to lock in flavor before letting it simmer slowly.

What if i dont have piment d’Espelette?
You can use smoked paprika instead. It gives a similar warmth and smokiness, so adjust the spice amount to your taste.

Poulet Basquaise A Ma Facon Recipe Substitutions and Variations

If you dont have olive oil, you can use canola oil or vegetable oil instead. Theyll work fine in most recipes.
If a 14 oz can of crushed tomatoes is hard to come by, you could use blended fresh tomatoes or tomato puree mixed with a bit of water.
If you don’t have the dry white wine, you can substitute it with dry vermouth or try mixing half a cup of chicken broth with a splash of white wine vinegar.
If chicken broth is missing, vegetable broth or even bouillon cubes dissolved in water make a good replacement.
For piment d’Espelette, if you cant find it, regular paprika works, or you can use smoked paprika with a tiny pinch of cayenne for some extra heat.

Pro Tips

1. When browning the chicken, make sure you dont overcrowd your pan; it helps get that nice, deep flavor instead of just steamin’ the meat.
2. Deglaze the pan really well with the white wine – take your time scrapping up all those tasty bits stuck at the bottom, they add a lot of flavor.
3. Let the dish simmer slowly with the herbs and spices, it really brings out the flavors in a way you cant get from a quick cook.
4. Taste your sauce before you call it done and adjust the seasonings – sometimes a little pinch of sugar can really cut the acidity from the tomatoes.