Past Recipes
Braised Basque Chicken

Braised Basque Chicken with Potatoes and Bell Pepper Pipérade

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Recipe Details


A bold chicken dinner always manages to win our hearts. In this dish, we’re showcasing pipérade, a sultry tomato-pepper sauce from the Basque region of France. Chicken breasts are braised in the pipérade until fall-apart tender. Served over Yukon Gold potatoes with plenty of extra sauce, this chicken is one for the ages.


  • < 600 Calories
  • Spicy
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

  • red bell pepper
    red bell pepper
  • yellow bell pepper
    yellow bell pepper
  • plum tomatoes
    plum tomatoes
  • Yukon Gold potatoes
    10 ounces
    Yukon Gold potatoes
  • red onion
    red onion
  • boneless chicken breasts
    boneless chicken breasts
  • Espelette pepper
    1/2 teaspoon
    Espelette pepper
  • garlic
    3 cloves
  • sweet paprika
    1 teaspoon
    sweet paprika
  • dry sherry wine
    1/4 cup
    dry sherry wine
  • tomato purée
    1 cup
    tomato purée
  • thyme
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 12" large pan with lid

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Halve bell peppers lengthwise, discarding seeds. Cut lengthwise into ¼-inch strips. Roughly chop tomatoes. Quarter potatoes. Peel onion, halve, and thinly slice. Pat chicken dry with paper towel.
  2. Boil Potatoes

    Boil Potatoes

    Place potatoes in a medium pot and cover with cold water. Season generously with salt, bring to a boil over high heat, and cook until tender when pierced with a knife tip, about 12 minutes. Drain and return to pot, off heat. Taste and season with salt and black pepper as desired.
  3. Sear Chicken and Peppers

    Sear Chicken and Peppers

    While potatoes boil, place a large pan over medium-high heat. Season chicken all over with Espelette pepper, ½ teaspoon salt and black pepper as desired. When pan is just smoking, add chicken skin-side down and scatter bell peppers around. Sear until chicken skin is golden brown and easily lifts from pan, 6-8 minutes. Transfer to a plate, keeping chicken and bell peppers separate.
  4. Make Pipérade Sauce

    Make Pipérade Sauce

    Wipe pan from chicken clean and add 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add onion, whole garlic cloves, and paprika and cook until onion is softened, 3-4 minutes. Add sherry and cook until liquid is evaporated, about 30 seconds. Add tomato purée, whole thyme sprigs, bell peppers, and chopped tomatoes. Season with ½ teaspoon salt and black pepper as desired. Increase heat to high and bring to a boil.
  5. Braise Chicken

    Braise Chicken

    Once boiling, reduce heat under pipérade to medium and nestle chicken into sauce, skin-side up, to mostly submerge. Cover and cook until sauce is thick and chicken is cooked through and no longer pink, about 10 minutes.
  6. Plate Chicken

    Plate Chicken

    Remove garlic and thyme from sauce and discard. Divide boiled potatoes between 2 bowls. Top with braised chicken, spoon over pipérade sauce, and dig in.

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