Braised Basque Chicken

Braised Basque Chickenwith Potatoes and Bell Pepper Pipérade

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
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Ingredients & Equipment

What we send

  • red bell pepper
    red bell pepper
  • yellow bell pepper
    yellow bell pepper
  • plum tomato
    plum tomato
  • Yukon Gold potatoes
    Yukon Gold potatoes
  • red onion
    red onion
  • boneless chicken breasts
    boneless chicken breasts
  • Espelette pepper
    Espelette pepper
  • garlic
  • sweet paprika
    sweet paprika
  • dry sherry
    dry sherry
  • tomato purée
    tomato purée
  • thyme

What You'll Need

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