Name: Deconstructed Poulet Basquaise with Crispy Chicken
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 4 pcs chicken supreme (skin on, bone in); 2 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper (freshly ground); 1 pcs white onion (large, finely chopped); 3 pcs garlic (cloves, minced); 1 pcs red bell pepper (large, cored and chopped); 1 pcs green bell pepper (large, cored and chopped); 1 pcs yellow bell pepper (large, cored and chopped); 800 g canned diced tomatoes (one large can, undrained); 0.5 cup dry white wine; 0.5 cup chicken broth; 1 tsp espelette pepper (or paprika if not available); 3 pcs fresh thyme (sprigs); 1 pcs bay leaf; 0.75 tsp salt; 0.5 tsp black pepper (freshly ground); 2 tbsp fresh parsley (chopped, for garnish)

Golden-brown crispy pan-seared chicken pieces rest artfully on a vibrant bed of slow-cooked piperade with bell peppers and onions, drizzled with a flavorful jus.

Prep: 25 min • Cook: 40 min. This innovative take on the classic Poulet Basquaise features succulent crispy pan-seared chicken supreme, presented alongside a rich and vibrant chunky stew. The stew is a medley of tender bell peppers, ripe tomatoes, sweet onions, and a hint of smoky Espelette pepper, allowing for a delightful contrast of textures and flavors in every mouthwatering bite.

Preparation time: 25 min
Cooking time: 40 min
Total time: 1 hr 5 min
Servings: 4

Instructions

Prepare the Basquaise Stew

1Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped white onion and cook until softened, about 5-7 minutes.
2Stir in the minced garlic and cook for another minute until fragrant.
3Add the red, green, and yellow bell peppers to the pot. Sauté for 8-10 minutes, until they begin to soften.
4Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
5Add the canned diced tomatoes (with their juice), chicken broth, Espelette pepper, fresh thyme sprigs, bay leaf, salt, and black pepper. Stir well to combine.
6Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 25-30 minutes, allowing the flavors to meld and the vegetables to become very tender. Remove thyme sprigs and bay leaf before serving.

Cook the Crispy Chicken

1Pat the chicken supreme dry with paper towels. Season generously with salt and black pepper on both sides.
2Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3Place the chicken supreme skin-side down in the hot skillet. Reduce the heat to medium and cook for 8-10 minutes, undisturbed, until the skin is deeply golden brown and crispy.
4Flip the chicken and cook for another 5-7 minutes or until the internal temperature reaches 165°F (74°C). If the skin is browning too quickly, you can finish cooking the chicken in a preheated oven at 375°F (190°C) for 10-15 minutes after searing.
5Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before serving.

Assemble and Serve

1Ladle a generous portion of the Basquaise stew onto each plate.
2Place one crispy chicken supreme next to the stew.
3Garnish with fresh chopped parsley and serve immediately.

Instructions

Prepare the Basquaise Stew

1Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped white onion and cook until softened, about 5-7 minutes.
2Stir in the minced garlic and cook for another minute until fragrant.
3Add the red, green, and yellow bell peppers to the pot. Sauté for 8-10 minutes, until they begin to soften.
4Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
5Add the canned diced tomatoes (with their juice), chicken broth, Espelette pepper, fresh thyme sprigs, bay leaf, salt, and black pepper. Stir well to combine.
6Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 25-30 minutes, allowing the flavors to meld and the vegetables to become very tender. Remove thyme sprigs and bay leaf before serving.

Cook the Crispy Chicken

1Pat the chicken supreme dry with paper towels. Season generously with salt and black pepper on both sides.
2Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3Place the chicken supreme skin-side down in the hot skillet. Reduce the heat to medium and cook for 8-10 minutes, undisturbed, until the skin is deeply golden brown and crispy.
4Flip the chicken and cook for another 5-7 minutes or until the internal temperature reaches 165°F (74°C). If the skin is browning too quickly, you can finish cooking the chicken in a preheated oven at 375°F (190°C) for 10-15 minutes after searing.
5Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before serving.

Assemble and Serve

1Ladle a generous portion of the Basquaise stew onto each plate.
2Place one crispy chicken supreme next to the stew.
3Garnish with fresh chopped parsley and serve immediately.

Nutrition Information

Calories: 550 kcal
Protein: 45 g
Fat: 25 g
Carbs: 35 g

Nutrient	Per serving
Calories	550 kcal
Protein	45 g
Fat	25 g
Carbs	35 g

Tips

Ensure chicken supreme is very dry for maximum crispiness.
Don't overcrowd the pan when cooking the chicken; cook in batches if necessary to maintain even sear
Serve with crusty bread to soak up the delicious Basquaise sauce, or alongside rice or potatoes.