Name: Poulet Basquaise with Artichoke Hearts & Olives
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 4 pcs chicken leg quarters; 2 tbsp olive oil; 2 pcs onions (medium sized, thinly sliced); 1 pcs red bell pepper (cored and sliced); 1 pcs green bell pepper (cored and sliced); 3 pcs garlic (cloves, minced); 1 cup canned crushed tomatoes (28 oz can); 1 cup chicken broth; 0.5 cup white wine (dry); 1 pcs bay leaf; 1 tsp thyme (dried); 0.5 tsp espelette pepper (or pinch of cayenne pepper); salt (to taste); black pepper (to taste); 1 cup artichoke hearts (canned or jarred, drained and halved); 0.5 cup kalamata olives (pitted and halved); 2 tbsp fresh parsley (chopped, for garnish)

A vibrant Poulet Basquaise, featuring tender chicken and bell peppers simmered in a rich tomato sauce, is artfully plated with tender artichoke hearts and briny olives, creating a visually appealing and flavorful dish.

Prep: 20 min • Cook: 60 min. A rich Poulet Basquaise enhanced with tender artichoke hearts and briny Kalamata olives, adding depth and a Mediterranean twist to the traditional Basque flavors of chicken, peppers, and tomatoes. This hearty stew combines succulent chicken with a vibrant medley of red and green bell peppers, sweet onions, and a robust tomato sauce, all gently simmered and finished with the unique tang of artichoke hearts and the salty burst of Kalamata olives, creating a truly exceptional and flavorful dish.

Preparation time: 20 min
Cooking time: 1 hr
Total time: 1 hr 20 min
Servings: 4

Instructions

Preparation

1Pat the chicken leg quarters dry with paper towels and season generously with salt and black pepper.
2Slice onions and bell peppers, mince garlic, and prepare the artichoke hearts and Kalamata olives.

Cooking

1Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken leg quarters skin-side down for 5-7 minutes until golden, then flip and brown for another 3-5 minutes. Remove chicken and set aside.
2Add sliced onions to the pot and sauté for 5-7 minutes until softened and translucent. Add bell peppers and cook for another 5 minutes until slightly tender.
3Stir in minced garlic and cook for 1 minute until fragrant. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
4Add the crushed tomatoes, chicken broth, bay leaf, dried thyme, and Espelette pepper. Bring the mixture to a simmer.
5Return the chicken to the pot, nestling it into the sauce. Reduce the heat to low, cover, and simmer for 40 minutes, or until the chicken is tender and cooked through.
6Stir in the drained artichoke hearts and pitted Kalamata olives. Continue to simmer, uncovered, for another 10-15 minutes to allow the flavors to meld and the sauce to thicken slightly.
7Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed.

Serving

1Garnish with fresh chopped parsley before serving.
2Serve hot, perhaps with rice, crusty bread, or polenta to soak up the delicious sauce.

Instructions

Preparation

1Pat the chicken leg quarters dry with paper towels and season generously with salt and black pepper.
2Slice onions and bell peppers, mince garlic, and prepare the artichoke hearts and Kalamata olives.

Cooking

1Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken leg quarters skin-side down for 5-7 minutes until golden, then flip and brown for another 3-5 minutes. Remove chicken and set aside.
2Add sliced onions to the pot and sauté for 5-7 minutes until softened and translucent. Add bell peppers and cook for another 5 minutes until slightly tender.
3Stir in minced garlic and cook for 1 minute until fragrant. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
4Add the crushed tomatoes, chicken broth, bay leaf, dried thyme, and Espelette pepper. Bring the mixture to a simmer.
5Return the chicken to the pot, nestling it into the sauce. Reduce the heat to low, cover, and simmer for 40 minutes, or until the chicken is tender and cooked through.
6Stir in the drained artichoke hearts and pitted Kalamata olives. Continue to simmer, uncovered, for another 10-15 minutes to allow the flavors to meld and the sauce to thicken slightly.
7Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed.

Serving

1Garnish with fresh chopped parsley before serving.
2Serve hot, perhaps with rice, crusty bread, or polenta to soak up the delicious sauce.

Nutrition Information

Calories: 550 kcal
Protein: 35 g
Fat: 30 g
Carbs: 25 g

Nutrient	Per serving
Calories	550 kcal
Protein	35 g
Fat	30 g
Carbs	25 g

Tips

For extra depth of flavor, marinate the chicken in a little olive oil, garlic, and Espelette pepper
Browning the chicken thoroughly creates a rich base for the sauce. Don't rush this step!
This dish pairs wonderfully with a dry white wine or a light-bodied red wine.