Poulet Basquaise with Braised Kale

• 800 g bone-in, skin-on chicken thighs⇄
• 30 ml olive oil⇄
• 3 g salt⇄
• 1 g black pepper⇄

Season chicken thighs generously with salt and pepper; heat olive oil in a Dutch oven over medium-high heat at approximately 180°C and brown skin-side down for 5 minutes until deeply golden; flip and brown for 2 minutes more, then remove to a plate.

💡 Avoid moving the chicken once it hits the pan to ensure a golden crust forms through undisturbed contact.

• 400 g kale⇄
• 15 ml olive oil⇄
• 2 cloves garlic⇄
• 100 ml vegetable broth⇄
• 2 g salt⇄

While chicken rests, heat olive oil in a large skillet over medium heat at 160°C; add sliced garlic and sauté for 1 minute until fragrant; stir in chopped kale and cook for 3 minutes until slightly wilted, then add vegetable broth and reduce heat to low to simmer.

💡 Remove tough kale stems before chopping to ensure a tender texture during braising.

• 150 g onion⇄
• 2 whole red bell peppers⇄
• 1 whole green bell pepper⇄
• 3 cloves garlic⇄
• 5 g espelette pepper (or smoked paprika)⇄

In the same Dutch oven used for chicken, cook sliced onion and peppers over medium heat at 160°C for 8–10 minutes until softened and lightly colored; add sliced garlic and espelette pepper, cooking for 1 minute until aromatic.

💡 Retain the fond from the chicken in the pot as it forms the flavor foundation for the stew.

• 100 ml dry white wine⇄
• 200 g canned crushed tomatoes⇄
• 2 g salt⇄
• 1 g black pepper⇄

Pour white wine into the Dutch oven with vegetables, scraping up the fond from the bottom; stir in crushed tomatoes, season with salt and pepper, then nestle the chicken back in skin-side up; cover and braise in the oven at 160°C for 45 minutes, removing the lid for the last 10 minutes to crisp the skin.

💡 Keep the chicken skin above the liquid line during braising to ensure it crisps rather than becoming soggy.

Continue simmering the kale on low heat at approximately 100°C for 40 minutes, stirring occasionally, until tender and the broth is mostly absorbed; if it dries out, add a splash more broth to maintain moisture.

💡 Taste the kale halfway through to adjust seasoning if needed, as it can absorb flavors over time.

• 10 g fresh basil leaves⇄

Remove the Dutch oven from the oven after braising; scatter fresh basil leaves over the Poulet Basquaise for a burst of color and aroma.

💡 This dish tastes even better the next day as the flavors deepen overnight, so consider making extra for leftovers.

Check the kale for tenderness after simmering; if ready, remove from heat and let it rest for 2 minutes to settle the flavors before serving.

💡 Squeeze a bit of lemon over the kale just before plating for a bright, fresh note that complements the stew.