📝 About This Recipe
Hailing from the soul of the French Basque Country, this vibrant dish is a celebratory marriage of tender poultry and the iconic 'Piperade' sauce. It captures the essence of the Pyrenees with its signature use of Piment d'Espelette, offering a warm, smoky heat that perfectly complements sweet bell peppers and vine-ripened tomatoes. This is more than just a stew; it is a rustic, colorful masterpiece that brings the warmth of the French countryside straight to your dining table.
🥗 Ingredients
The Poultry
- 1 whole Chicken (approx. 1.5kg, cut into 8 pieces (or use 4 thighs and 4 drumsticks))
- 1 teaspoon Sea salt (to season)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Piment d'Espelette (divided; use paprika as a substitute if unavailable)
The Piperade (Sauce)
- 3 tablespoons Extra virgin olive oil (divided)
- 2 large Red bell peppers (deseeded and sliced into long strips)
- 2 large Green bell peppers (deseeded and sliced into long strips)
- 1 large Yellow onion (halved and thinly sliced)
- 3 pieces Garlic cloves (finely minced)
- 5 large Roma tomatoes (blanched, peeled, and chopped (or 1 can of high-quality diced tomatoes))
- 1/2 cup Dry white wine (such as Sauvignon Blanc or a regional Irouléguy)
- 1 piece Bay leaf (fresh or dried)
- 3 sprigs Fresh thyme (leaves stripped)
- 2 ounces Jambon de Bayonne (diced; can substitute with Prosciutto or thick-cut bacon)
For Garnish
- 1/4 cup Fresh flat-leaf parsley (roughly chopped)
👨🍳 Instructions
-
1
Pat the chicken pieces thoroughly dry with paper towels. Season generously on all sides with salt, black pepper, and half of the Piment d'Espelette.
-
2
In a large, heavy-bottomed Dutch oven or deep skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
-
3
Place the chicken pieces in the pan, skin-side down. Sear for 6-8 minutes, turning once, until the skin is golden brown and crispy. Remove the chicken to a plate and set aside; it won't be fully cooked yet.
-
4
Lower the heat to medium. In the same pan with the chicken fat, add the diced Jambon de Bayonne. Sauté for 2-3 minutes until the fat renders and the ham begins to crisp.
-
5
Add the sliced onions and all the bell peppers to the pan. Sauté for 10-12 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
-
6
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
-
7
Pour in the white wine to deglaze the pan, scraping up all the flavorful brown bits (fond) from the bottom with a wooden spoon.
-
8
Add the chopped tomatoes, bay leaf, thyme, and the remaining Piment d'Espelette. Stir well to combine and let the mixture simmer for 5 minutes to thicken slightly.
-
9
Nestle the seared chicken pieces back into the pepper and tomato mixture, ensuring the juices from the plate are also added back to the pot.
-
10
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 30-35 minutes. The chicken should be tender and reach an internal temperature of 165°F (74°C).
-
11
Remove the lid and check the consistency of the sauce. If it's too thin, remove the chicken and simmer the sauce uncovered for 5 more minutes to reduce.
-
12
Taste and adjust seasoning with extra salt or Piment d'Espelette if needed. Discard the bay leaf before serving.
-
13
Transfer the chicken and the vibrant Piperade to a warm serving platter. Garnish generously with fresh parsley and serve immediately.
💡 Chef's Tips
For the most authentic flavor, seek out Piment d'Espelette; it has a unique smoky-sweet profile that standard chili powder lacks. Don't rush the peppers—slow-cooking them in the chicken fat is what develops the deep, jammy sweetness of the sauce. If the tomatoes are out of season and lack flavor, add a teaspoon of tomato paste to the sauce for extra depth. Always use bone-in, skin-on chicken; the bones provide essential gelatin for a silky sauce, and the skin provides the fat for sautéing. This dish actually tastes even better the next day after the flavors have had time to fully meld in the refrigerator.
🍽️ Serving Suggestions
Serve alongside steamed white rice or buttery pilaf to soak up the delicious Piperade sauce. A side of crusty French baguette is essential for cleaning your plate. Pair with a crisp, chilled Rosé from Provence or a light-bodied red like a Beaujolais. For a traditional Basque touch, serve with a side of sautéed potatoes or 'Pommes Sarladaises'. A simple green salad with a sharp vinaigrette balances the richness of the stew perfectly.