Braised chicken pieces with strips of red and green pepper and soft onion in a thin orange-red broth on a white plate. — Photo: Arnaud 25 · CC BY-SA 4.0 · Wikimedia Commons

French · Lunch · Dinner

Basque Chicken with Peppers and Tomatoes

Name: Basque Chicken with Peppers and Tomatoes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Cuisine: French
Ingredients: 8 thighs (about 700 g) boneless skinless chicken thighs; 1 tbsp olive oil; 2 thin slices Bayonne ham or prosciutto, cut into strips; 1 large onion, sliced; 2 large red bell peppers, cut into strips; 2 medium green bell peppers, cut into strips; 4 cloves garlic, finely chopped; 1 can (400 g) canned diced tomatoes; 1/2 cup dry white wine; 2 tsp piment d'Espelette (or mild smoked paprika); 1 tsp dried thyme; 2 leaves bay leaves; 1 tsp salt; 1/2 tsp black pepper, ground; 2 tbsp fresh parsley, chopped

Poulet basquaise

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Tender chicken thighs simmered in a sweet, smoky sauce of red and green peppers, tomatoes, garlic and white wine, warmed with piment d'Espelette. A lighter take on the classic dish from south-west France, made with skinless chicken and just one spoon of olive oil.

Prep: 20 min
Cook: 50 min
Total: 70 min
Serves: 4

Easy
Gluten Free
Dairy Free
High protein
Low Carb

17%

Per serving341kcal17% of a 2,000 kcal day

38gProtein

18gCarbs

12gFat

6gFiber

Calories come from: Carbs 22% · Fat 32% · Protein 46%

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Ingredients

For 4 servings

8 thighs (about 700 g)boneless skinless chicken thighs
1 tbsp14 golive oil
2 thin slices40 gBayonne ham or prosciutto, cut into strips (optional)
1 large150 gonion, sliced
2 large330 gred bell peppers, cut into strips
2 medium240 ggreen bell peppers, cut into strips
4 cloves12 ggarlic, finely chopped
1 can (400 g)canned diced tomatoes
1/2 cup118 gdry white wine
2 tsppiment d'Espelette (or mild smoked paprika)
1 tspdried thyme
2 leavesbay leaves
1 tsp6 gsalt
1/2 tspblack pepper, ground
2 tbsp8 gfresh parsley, chopped

Steps

1
Pat the chicken thighs dry and season them with half the salt and the black pepper.
2
Heat the olive oil in a large deep frying pan or casserole over medium-high heat.
3
Brown the chicken for about 4 minutes per side until golden, then move it to a plate.
4
Lower the heat to medium and add the ham strips, if using, stirring for 1 minute.
5
Add the onion and cook for 5 minutes until soft.
6
Add the red and green peppers and cook for 8 minutes, stirring often, until they begin to soften.
7
Stir in the garlic and piment d'Espelette and cook for 1 minute until fragrant.
8
Pour in the white wine and let it bubble for 2 minutes, scraping up any browned bits.
9
Add the tomatoes, thyme, bay leaves and the remaining salt, and bring to a simmer.
10
Return the chicken and any juices to the pan, nestling the pieces into the sauce.
11
Cover and simmer gently for 20 minutes, until the chicken is cooked through to 74 °C / 165 °F.
12
Uncover and simmer 5 more minutes to thicken the sauce if needed.
13
Remove the bay leaves, taste and adjust seasoning, then scatter with parsley and serve.

Swaps, storage and make-ahead

Swaps

Leave out the Bayonne ham or prosciutto for a lower-sodium dish, adding an extra pinch of smoked paprika for a similar smoky note.
Use mild smoked paprika instead of piment d'Espelette if you can't find it, with a small pinch of cayenne for gentle heat.
Replace the white wine with the same amount of chicken stock plus a teaspoon of lemon juice, choosing a stock labelled gluten-free if you need it.
Swap the chicken thighs for boneless skinless chicken breasts, simmering them for a little less time so they stay juicy.

Storage

Refrigerate leftovers in a covered container within 2 hours of cooking and eat within 3 to 4 days, reheating until steaming hot all the way through. You can also freeze portions for up to about 3 months, though the peppers will soften; thaw overnight in the fridge before reheating.

Make ahead

Slice the onion and peppers and chop the garlic up to a day ahead and keep them covered in the fridge. The whole dish can also be cooked a day in advance, cooled quickly, refrigerated and reheated gently until steaming hot before adding the parsley.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Sulphites

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (496 g)	Per 100 g
Calories	341 kcal	69 kcal
Protein	37.5 g	7.6 g
Carbohydrates	17.6 g	3.5 g
of which sugars	9.5 g	1.9 g
Fiber	6 g	1.2 g
Fat	11.5 g	2.3 g
of which saturated	2.6 g	0.5 g
Sodium	874 mg	176 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.