How to make a tender, flavorful stew
Which cuts to choose, why to brown the meat, how to cook it gently, and why a stew tastes even better the next day.
In seasonMain course
Basque-Style Chicken
Tender chicken in a tomato and bell pepper sauce with garlic and white wine.
- Total time
- 1 h 25 min
- Prep
- 20 min
- Cook
- 1 h 5 min
Ingredients
For 6 servings
- 1.5 kgchicken, 6 bone-in pieces
- 1 kgtomatoes
- 700 gbell peppers, red and green
- 3onions
- 3 clovesgarlic
- 200 mlwhite wine
- 1bouquet garni
- 45 mlolive oil
- salt, to taste
- black pepper, to taste
Method
Step 1
Wash the tomatoes and bell peppers, then dice the tomatoes and cut the seeded peppers into strips. Peel and thinly slice the onions, then mince the garlic.
Step 2
Pat the chicken dry with paper towels and season lightly with salt. Heat half the oil in a large Dutch oven over medium-high heat until shimmering.
Step 3
Brown the chicken for 10 to 12 minutes, turning it and keeping the pieces uncrowded. Transfer to a plate once the skin is well browned, even though the inside is not yet cooked.
12 min
Step 4
Cook the onions and peppers with the remaining oil in the same pot over medium heat for 10 minutes, stirring until softened. Add the garlic and stir for 1 minute, until fragrant.
11 min
Step 5
Pour in the wine and scrape the bottom with a wooden spoon to loosen the browned bits. Boil for 2 minutes, then add the tomatoes, bouquet garni, and pepper.
2 min
Step 6
Return the chicken and its juices to the sauce, cover, and simmer over low heat for 35 to 40 minutes. Check that the meat is cooked through with no pink flesh near the bone, and cook longer if needed.
40 min
Step 7
Remove the bouquet garni and taste the sauce to adjust the salt. If too thin, simmer uncovered for a few minutes until it coats the vegetables.
