Dive straight to the heart of the French Basque Country with this low-temperature chicken thighs recipe. This dish, a gem of Basque-French cuisine with a rich influence of Spanish flavors, promises to seduce your senses and take you on an unparalleled gastronomic journey. Cooked with love and attention in a Le Creuset iron cocotte, this classic stew perfectly combines the softness and juiciness of bone-in chicken along with the smoky character of bacon, the sweetness of onions and peppers , the aromatic touch of paprika and fresh thyme, ending with the elegance of a dry white wine selected from the region.
In this post, we will not only guide you step by step to prepare this delicious low-temperature chicken thighs recipe, but we will also show you how using a Le Creuset cast iron cocotte can transform your dishes and take your cooking to new levels. of excellence. Have no doubt that you will impress your guests and offer your family an unforgettable dinner, all while we explore together the cultural and gastronomic wealth of the French Basque Country.
Read on to discover how you can recreate this signature dish in your own kitchen, transforming simple ingredients into a masterpiece with the help of your Le Creuset cocotte.
Ingredients
- 1.5 kg free-range chicken, thighs and legs with bone and skin removed
- 2 large onions cut into wedges
- 400 g ripe tomatoes, diced
- 3 cloves of garlic finely chopped
- 115 g smoked bacon in lardons
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tsp hot paprika
- ½ tsp cayenne pepper
- 250 ml dry white wine
- 250 ml chicken broth
- 4 tbsp tomato paste
- 2 red peppers cut into large pieces
- 1 green pepper cut into large pieces
- 2 tbsp chopped fresh thyme
- 2 bay leaves
- 1 tbsp corn flour mixed with 2-3 tbsp water
- Salt
- Coarse black pepper
- Chopped parsley (to serve)
Preparation
- Heat the oil in the Le Creuset cocotte , over medium-low heat.
- Fry the bacon strips until they turn golden brown and release their fat. Use a slotted spoon to remove them, keeping the oil in the pot, and set them aside.
- Season the chicken generously with salt and black pepper, and proceed to brown it in the bacon-scented oil twice, removing it and reserving it next to the bacon already set aside.
- Reduce the heat and add the butter to the container. After melting, add the onions and let them cook slowly for about 4-5 minutes until they take on a slightly caramelized color.
- Stir in the garlic, paprika, and cayenne pepper, and continue cooking for an additional 1-2 minutes.
- Add the wine and scrape the bottom of the pan to loosen any caramelized remains.
- Increase the heat and let the wine reduce by half.
- Add the broth and tomato puree and continue cooking over low heat for another 2 minutes.
- Add the chicken and bacon back to the mixture.
- Add the peppers, tomatoes, thyme and bay leaves.
- Allow the stew to bubble gently, then lower the heat, cover and cook for about 50 minutes or until the chicken is tender. Remember that we want to cook it at a low temperature for a long period, so ideally cooking should not exceed 85ºC.
- Uncover and gradually add the corn flour mixture with water to thicken the sauce to your liking.
- Adjust salt and pepper as needed. Remove the bay leaves and present your stew sprinkled with chopped parsley.
Good luck!
