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Poulet Basquaise with Artichoke Hearts & Olives - Image 1

Poulet Basquaise with Artichoke Hearts & Olives

French cuisineMediterranean cuisineBasque cuisineMediterranean
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Poulet Basquaise with Artichoke Hearts & Olives

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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 4 pcs chicken leg quarters
  • 2 tbsp olive oil
  • 2 pcs onions(medium sized, thinly sliced)
  • 1 pc red bell pepper(cored and sliced)
  • 1 pc green bell pepper(cored and sliced)
  • 3 pcs garlic(cloves, minced)
  • 1 cup canned crushed tomatoes(28 oz can)
  • 1 cup chicken broth
  • 1/2 cup white wine(dry)
  • 1 pc bay leaf
  • 1 tsp thyme(dried)
  • 1/2 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)
  • 1/2 cup kalamata olives(pitted and halved)
  • 2 tbsp fresh parsley(chopped, for garnish)

Instructions

Preparation

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

Cooking

  1. Heat 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.
  2. Add 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.
  3. Stir 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.
  4. Add the crushed tomatoes, chicken broth, bay leaf, dried thyme, and Espelette pepper. Bring the mixture to a simmer.
  5. Return 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.
  6. Stir 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.
  7. Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed.

Serving

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

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550 kcal157.1 kcal2,200 kcal
Protein35 g10 g140 g
Fat30 g8.6 g120 g
Carbs25 g7.1 g100 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.

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