French Chicken with Bell Peppers & Onions - Easy One-Pot Meal

Craving a taste of France without the fuss? Look no further than Poulet Basquaise, a truly delicious French chicken stew that’s surprisingly easy to make. This rustic dish features tender chicken with bell peppers and onions, simmered in a rich tomato sauce with a gentle, savory warmth. Think sweet peppers, juicy tomatoes, and perfectly braised chicken coming together in a symphony of flavors. The best part? It’s a fantastic one-pot chicken meal that’s perfect for busy weeknights, offering all the comfort of a slow-cooked French classic with minimal cleanup. Get ready to impress your taste buds with this hearty, weeknight-friendly dish!

Ingredients

• Chicken: 2-3 lbs bone-in, skin-on chicken thighs and/or drumsticks (about 4-6 pieces)
• Bell Peppers: 1 large red bell pepper, cored, seeded, and thinly sliced; 1 large green bell pepper, cored, seeded, and thinly sliced
• Onion: 1 large yellow onion (or 2-3 shallots), thinly sliced
• Garlic: 4 cloves garlic, minced
• Tomatoes: 1 (28-ounce) can whole peeled or crushed tomatoes, high-quality preferred
• Tomato Paste: 2 tablespoons tomato paste
• Dry White Wine: ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio); see Ingredient Notes for no-wine swap
• Chicken Stock: 1 cup low-sodium chicken stock
• Piment d’Espelette: 1 teaspoon Piment d’Espelette (or ½ teaspoon smoked paprika + ¼ teaspoon cayenne pepper for a simple swap)
• Herbs: 1 teaspoon dried thyme; 1 bay leaf
• Olive Oil: 2 tablespoons olive oil
• Salt & Black Pepper: To taste
• Fresh Parsley: ¼ cup chopped fresh parsley, for garnish

Directions

1. Season + brown the chicken Pat the chicken pieces dry with paper towels. Season generously all over with salt, black pepper, and Piment d’Espelette. Heat the olive oil in a large Dutch oven or deep, heavy lidded skillet over medium-high heat. Once shimmering, add the chicken pieces, skin-side down, in a single layer without overcrowding. Brown for 5-7 minutes per side, until deeply golden and crispy. Don't rush this step—the browning adds a ton of flavor! Remove the chicken to a plate and set aside.
2. Build the pepper base (piperade vibe) Reduce the heat to medium. Add the sliced onions to the Dutch oven and cook, stirring occasionally, for 5-7 minutes until softened and translucent. Add the sliced red and green bell peppers and cook for another 8-10 minutes, stirring occasionally, until they are very soft and glossy, almost melting. Stir in the minced garlic and cook for 1 minute more until fragrant.
3. Bloom spices + tomato paste Push the vegetables to one side of the pot. Add the tomato paste and remaining Piment d’Espelette (or paprika/cayenne blend) to the cleared space. Cook, stirring the paste and spices for 1-2 minutes, until fragrant and slightly darkened. Then, stir them into the vegetables.
4. Deglaze + build the braising sauce Pour in the dry white wine. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits (the "fond")—these are packed with flavor! Let the wine simmer for 2-3 minutes until it has mostly evaporated. Stir in the canned tomatoes (crushing whole tomatoes with your hands if using), chicken stock, dried thyme, and bay leaf. Bring the sauce to a gentle simmer.
5. Braise gently Return the browned chicken pieces to the Dutch oven, nestling them into the sauce. Ensure the chicken is mostly submerged. Cover the pot partially (leaving a small gap for steam to escape) and reduce the heat to low. Let it braise gently for 30-40 minutes, or until the chicken is fork-tender and cooked through (an instant-read thermometer should read 165°F / 74°C when inserted into the thickest part without touching bone).
6. Reduce + finish Carefully remove the chicken pieces to a plate. If the sauce seems too thin, increase the heat to medium-high and simmer, uncovered, for 5-10 minutes, stirring occasionally, until it has reduced to your desired consistency (it should be spoon-coating). Return the chicken to the pot. Stir in the fresh parsley. Taste and adjust seasoning with salt and pepper as needed. Serve hot.