Past Recipes
Braised Basque Chicken

Braised Basque Chicken with Potatoes and Bell Pepper Pipérade

See upcoming menus

Get weekly recipes and ingredients delivered.

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
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

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

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.

What is Plated?

  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.