65min 4 ppl
Chicken Fricot Basquaise
102 minutes
4 people
Hardover 60 min or 12+ steps
102 min · 12 steps
Hard: over 60 min or 12+ steps
610 kcalper person
Protein 52g
Carbs 18g
Fats 34g
About this dish
Bone-in chicken thighs braise low and slow in a deeply reduced piperade — the slow-cooked sweet pepper and tomato base that is the soul of the Basque country — with Espelette pepper for gentle heat and Bayonne ham adding a layer of smoky, cured depth that lifts this far beyond a simple chicken stew.
Allergy Info
Celery, Sulphites
Diet Info
Meat
Ingredients
Fresh Produce
- White onionsthinly sliced2 medium
- Garlic clovesfinely sliced4 cloves
- Red Bell Pepperscored, deseeded, cut into 1cm strips3 peppers
- Green Bell Pepperscored, deseeded, cut into 1cm strips2 peppers
- Fresh thyme2 sprigs
- Flat-leaf parsleyfinely chopped2 tbsp
Meat & Poultry
- Bone-in, skin-on chicken thighs8 thighs
- Bayonne ham (or Serrano ham)cut into lardons100 g
Tins & Jars
- Canned whole peeled tomatoescrushed by hand400 g
Dried Goods
- Caster sugar1 tsp
Spices & Seasonings
- Fine sea salt, divided2 tsp
- Black pepper, dividedfreshly ground1 tsp
- Piment d'Espeletteplus extra to finish1 tsp
- Sweet smoked paprika1 tsp
- Bay leaves2 leaves
Oils & Condiments
- Olive oil2 tbsp
- Dry white wine (Txakoli or a crisp Basque white)200 ml
Utensils
- Large Dutch oven (cocotte)
- Meat thermometer
- Wooden spoon
Method
1
Pat the chicken thighs completely dry with kitchen paper. Season all surfaces with 1 tsp of the salt and ½ tsp black pepper. Slice the onions, garlic, peppers, and ham lardons. Crush the canned tomatoes by hand in a bowl.
Approx. 10 minutes
2
Heat the olive oil in a large, wide Dutch oven or cocotte over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear without moving for 8–10 minutes until the skin is deep golden and releases naturally from the pan.
Approx. 9 minutes
3
Flip the thighs and sear the flesh side for 3 minutes, then transfer to a plate. Pour off all but 2 tbsp of fat from the pan, leaving the fond intact.
Approx. 3 minutes
4
Reduce the heat to medium, add the ham lardons, and cook for 3–4 minutes, stirring occasionally, until the fat renders and the edges begin to colour.
Approx. 4 minutes
5
Add the sliced onions and the remaining 1 tsp salt to the pan. Cook, stirring frequently, for 10–12 minutes until completely softened and beginning to turn golden at the edges.
Approx. 11 minutes
6
Add the garlic slices and cook for 2 minutes until fragrant but not coloured.
Approx. 2 minutes
7
Add the red and green pepper strips, piment d'Espelette, and smoked paprika. Cook, stirring occasionally, for 10 minutes until the peppers are fully softened and silky.
Approx. 10 minutes
8
Pour in the white wine and scrape up all the fond from the base of the pan. Allow to bubble vigorously for 4 minutes until reduced by two-thirds.
Approx. 4 minutes
9
Add the crushed tomatoes, thyme sprigs, bay leaves, sugar, and remaining ½ tsp black pepper. Stir to combine, then bring to a gentle simmer over medium heat.
Approx. 2 minutes
10
Nestle the seared chicken thighs skin-side up into the piperade so the skin sits above the sauce. Cover with a lid slightly ajar and braise over low heat for 35 minutes, until the chicken registers an internal temperature of 74°C on a meat thermometer inserted into the thickest part away from the bone.
Approx. 35 minutes
11
Remove the lid and increase the heat to medium. Cook uncovered for a further 10 minutes to reduce and concentrate the sauce, basting the chicken skin once or twice.
Approx. 10 minutes
12
Discard the thyme sprigs and bay leaves. Taste the sauce for seasoning. Scatter with chopped parsley and a pinch of piment d'Espelette. Serve directly from the pan with crusty bread or steamed white rice.
Approx. 2 minutes
