Poulet Basquaise with Braised Kale

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

1. 1.Season chicken thighs generously with salt and pepper.
2. 2.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.
3. 3.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⇄

1. 1.While chicken rests, heat olive oil in a large skillet over medium heat at 160°C.
2. 2.Add sliced garlic and sauté for 1 minute until fragrant.
3. 3.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)⇄

1. 1.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.
2. 2.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⇄

1. 1.Pour white wine into the Dutch oven with vegetables, scraping up the fond from the bottom.
2. 2.Stir in crushed tomatoes and season with salt and pepper.
3. 3.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.

1. 1.Continue simmering the kale on low heat at approximately 100°C for 40 minutes, stirring occasionally, until tender and the broth is mostly absorbed.
2. 2.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.