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Chicken Basquaise Recipe

Looking for an easy Chicken Basquaise recipe? Learn how to make Chicken Basquaise using healthy ingredients.

Submitted by mhnyc

Makes 6 servings

From the French Basque territory comes this wonderful recipe that is centered on a piperade. You can just make the piparade and serve it with a variety of dishes (Julia Child loved piparade on omelettes - the traditional French omelette, not that poofy American thing)

Recipe Ingredients for Chicken Basquaise

6 medium tomatoes
1 tablespoon olive oil
2 medium yellow onions, halved and thinly sliced
2 garlic cloves, minced
2 tablespoons fresh Italian parsley, coarsely chopped
1 tablespoon fresh thyme leaves, coarsely chopped
1 bay leaf
2 medium red, yellow, or orange bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
2 teaspoons paprika
24 ounce broiler chicken, cut into 8 pieces
1 tablespoon olive oil

Recipe Directions for Chicken Basquaise

  1. First, make the piperade:Bring a large saucepan of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place the tomatoes in boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain and immediately immerse tomatoes in the ice water bath. Using a small knife, peel the loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds, then core and coarsely chop the remaining flesh. Set aside.

  2. Place a large Dutch oven or other heavy-bottomed pot with a tightfitting lid over medium heat and add 1 tablespoon of the oil. When oil shimmers, add onion. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in the garlic. Stir in herbs and pepper slices. For a truly traditional piperade, you'd use piment d?Espelette, a French spicy paprika. If you want to come close to that taste, use 1 teaspoon of sweet hungarian paprika and 1 teaspoon of cayenne pepper. This is a little hotter than the piment d?Espelette, so you can experiment with the spices. Cover and cook, stirring rarely, until peppers are slightly softened, about 10 minutes.

  3. Stir in diced tomatoes, and season well with salt if you wish. Cook uncovered until mixture melds together and juices have slightly thickened, about 10 minutes. Remove bay leaf.

  4. Rinse chicken pieces and pat dry with paper towels. (if you wish, make a quick broth out of the neck and back by putting them in a pot, cover them with water, add a large, coarsely chopped onion, a couple of pieces of celery and spices - I use oregano, thyme, bay leaf and coarse ground pepper- and cook for an hour or so. Then strain the broth, discard the solids, and keep for future use). Season well with salt and freshly ground pepper. Heat oil over medium-high heat in a 3-1/2- or 5-quart casserole or large Dutch oven.

  5. When oil shimmers, add chicken pieces in a single layer (do this in batches if needed) and let cook until very brown, turn, and repeat until pieces are well-browned all over, about 10 minutes per batch. Remove browned pieces to a plate and set aside. Discard excess oil and wipe out the pot with paper towels.

  6. Place pipérade in the bottom of the pot, top with browned chicken pieces, cover, and bring to a simmer over low heat. Cook, stirring occasionally (make sure to scrape the bottom of the pot so the sauce doesn?t burn), until the chicken is cooked through, about 45 minutes. At this point, I remove the skin and discard.

  7. For a traditional dish, serve on top of small boiled potatoes. I just eat it plain.


Chicken, Main Dish, Mediterranean

Nutrition Facts
Serving Size 360.4g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 82% Vitamin C 204%
Calcium 6% Iron 15%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • Low in sodium
  • Very high in vitamin A
  • Very high in vitamin C
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