Mohamed Shili This delicious Basquaise Chicken by Julia Child is a rich, flavorful dish made with tender chicken, sweet bell peppers, and a savory tomato sauce. It’s an easy one-pot dinner that’s hearty and comforting. Serve it with rice pilaf for a perfect meal. You can even swap bell peppers for what you have on hand!
Ingredients Needed
- 1 whole chicken (4 lbs), cut into 8 pieces
- 1 tsp salt, or to taste
- ½ tsp black pepper
- Pinch of cayenne pepper or piment d’Espelette
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 red bell peppers, thinly sliced
- 2 green bell peppers, thinly sliced
- 1 medium onion, thinly sliced
- 1 can (16 oz) Italian plum tomatoes
- ½ cup dry white wine
- ½ cup water
- ½ chicken bouillon cube or ½ cup low-sodium chicken broth
- 3 sprigs flat-leaf parsley, finely chopped
- Rice pilaf, for serving
How To Make Basquaise Chicken
- Season & Brown the Chicken: Season chicken with salt, pepper, and cayenne. Heat olive oil in a large pot over medium-high heat. Add butter. Once melted, place chicken skin-side down and brown for 5 minutes. Remove and set aside.
- Cook the Vegetables: Reduce heat to medium-low. Add bell peppers and onion. Cook for 10 minutes until softened. Add tomatoes and cook until the liquid reduces by half.
- Deglaze & Simmer: Pour in white wine, scraping up any browned bits. Cook until reduced by half. Add water and bouillon cube (or broth). Return chicken to the pot with any juices. Cover and simmer for 25 minutes.
- Finish the Sauce: Remove chicken to a platter. Turn heat to high and boil sauce until thickened, about 5 minutes. Season with salt and pepper.
- Serve: Pour the sauce over the chicken and garnish with parsley. Serve with rice pilaf.
Recipe Tips
- Brown only one side of the chicken: This keeps the meat juicy while still adding deep flavor to the dish.
- Slice the peppers evenly: Thin, even slices cook evenly and blend well into the sauce.
- Use a good-quality canned tomato: San Marzano tomatoes give the best flavor for a rich sauce.
- Simmer on low heat: Cooking too fast can make the chicken tough instead of tender.
- Let the sauce thicken at the end: Boiling it for a few minutes before serving makes it rich and flavorful.
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover Basquaise Chicken cool. Store in an airtight container for up to 4 days.
- Freeze: Freeze leftover Basquaise Chicken in a sealed container for up to 3 months. Thaw in the fridge overnight.
- Reheating: Reheat leftover Basquaise Chicken on the stove over medium heat for about 10 minutes, stirring occasionally. Add a splash of broth if needed.
Nutrition Fact
Serving Size: 1 portion
- Calories: 450
- Total Fat: 24g
- Saturated Fat: 7g
- Cholesterol: 120mg
- Sodium: 500mg
- Potassium: 650mg
- Total Carbohydrates: 12g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 40g
More Julia Child Recipes:
Julia Child Basquaise Chicken
Description
This delicious Basquaise Chicken by Julia Child is a rich, flavorful dish made with tender chicken, sweet bell peppers, and a savory tomato sauce. It’s an easy one-pot dinner that’s hearty and comforting. Serve it with rice pilaf for a perfect meal. You can even swap bell peppers for what you have on hand!
Ingredients
Instructions
- Season & Brown the Chicken: Season chicken with salt, pepper, and cayenne. Heat olive oil in a large pot over medium-high heat. Add butter. Once melted, place chicken skin-side down and brown for 5 minutes. Remove and set aside.
- Cook the Vegetables: Reduce heat to medium-low. Add bell peppers and onion. Cook for 10 minutes until softened. Add tomatoes and cook until the liquid reduces by half.
- Deglaze & Simmer: Pour in white wine, scraping up any browned bits. Cook until reduced by half. Add water and bouillon cube (or broth). Return chicken to the pot with any juices. Cover and simmer for 25 minutes.
- Finish the Sauce: Remove chicken to a platter. Turn heat to high and boil sauce until thickened, about 5 minutes. Season with salt and pepper.
- Serve: Pour the sauce over the chicken and garnish with parsley. Serve with rice pilaf.
Notes
- Brown only one side of the chicken: This keeps the meat juicy while still adding deep flavor to the dish.
- Slice the peppers evenly: Thin, even slices cook evenly and blend well into the sauce.
- Use a good-quality canned tomato: San Marzano tomatoes give the best flavor for a rich sauce.
- Simmer on low heat: Cooking too fast can make the chicken tough instead of tender.
- Let the sauce thicken at the end: Boiling it for a few minutes before serving makes it rich and flavorful.
Julia Child Basquaise Chicken
