Hello, young Padawan
We had to add more, as if there wasn’t enough tension in this world. Making chicken Basquaise in a tagine dish, and what else? Purists, please swallow your bitterness. It’s not about adding raisins or ras el hanout to the mess, but simply using this wonderful terracotta container to simmer in style and reveal maximum flavor.
Staub casserole, Thermomix, Dutch oven, wok—I’ve tried everything with chicken Basquaise, but I find it better in a tagine. It simmers slowly, the Espelette pepper has time to infuse its flavors into the vegetables fully; it’s simply divine.
So, whether you also have a tagine dish or prefer using another pot—after all, long live freedom—here’s the simplest and sexiest recipe for Basque chicken, Chill style, as always.
Basque Chicken, à la Chill
For 2 servings
2 large chicken thighs
22 oz of sliced red, yellow, and green bell peppers, frozen or fresh
1 can of chopped tomatoes (about 14 oz)
2 large garlic cloves
1 onion
1 bay leaf
1 tbsp Espelette pepper
1 tsp ground thyme, or 2 sprigs of fresh thyme
1/2 glass of dry white wine
1 tbsp olive oil
Salt, Madagascar pepper
Recipe
Finely slice the onion and prepare the garlic for the garlic press by peeling it, removing the sprouts, and trimming it if necessary.
Cut the chicken thighs in half to separate the drumstick from the rest of the thigh.
Add olive oil and chicken thigh pieces to a hot tagine dish over medium heat. Brown for 5 minutes on each side. Add the onions and the pressed garlic and cook for another 5 minutes. Deglaze with the white wine and scrub the bottom of the pan well with a wooden spatula to collect the cooking juices.
Immediately add the sliced peppers, can of chopped tomatoes, bay leaf, Espelette pepper, thyme, season with salt and pepper, and cover. Cook for 15-20 minutes over medium heat. When you hear it boil, stir gently, then cook covered for another 15-20 minutes, now over low heat.
Finish the last 15-20 minutes of cooking over low heat, uncovered to drain any excess liquid, or leave covered if the liquid is sufficient. You should achieve a consistency similar to the photos, i.e., a bit liquid, but not a “Basque pool.”
In total, the chicken Basque will have simmered for about 1 hour, over low heat, from the boiling point. Set aside.
Presentation
Add a few spoonfuls of this subtle and sexy chicken Basquaise to your most beautiful plates. This subtle recipe can be served with basmati rice, fusilli-style pasta, or a nice slice of naturally leavened country bread, my favorite.
To accompany this delicious traditional dish, you only have to look further north in the French Basque region for the answer. A Bordeaux, of course.
I usually choose an excellent St. Julien, a magnificent A.O.C. wine from Haut-Médoc — and long live France!
All that’s left for me to do is wish you a good weekend and a good tasting!
XO 🍷
