Low-temperature chicken thighs

Dive straight into the heart of the French Basque Country with this recipe for low-temperature chicken thighs. This dish, a jewel of Basque-French cuisine with a rich influence of Spanish flavors, promises to seduce your senses and take you on a gastronomic journey like no other. Cooked with care and attention in a Le Creuset cast iron casserole, this classic stew perfectly combines the tenderness and juiciness of bone-in chicken with the smoky character of bacon, the sweetness of onions and peppers, the aromatic touch of paprika and fresh thyme, finishing with the elegance of a selected dry white wine from the region.

In this post, we will not only guide you step by step to prepare this delicious low-temperature chicken thigh recipe, but we will also show you how using a Le Creuset cast iron casserole 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 richness of the French Basque Country.

Keep reading to discover how you can recreate this signature dish in your own kitchen, turning simple ingredients into a masterpiece with the help of your Le Creuset casserole.

Ingredients

• 1.5 kg free-range chicken, bone-in thighs and drumsticks, skinless
• 2 large onions cut into wedges
• 400 g ripe tomatoes, diced
• 3 garlic cloves finely chopped
• 115 g smoked bacon cut into lardons
• 2 tbsp butter
• 2 tbsp olive oil
• 2 tsp hot paprika
• ½ tsp cayenne pepper
• 250 ml dry white wine
• 250 ml chicken stock
• 4 tbsp tomato paste
• 2 red bell peppers cut into large pieces
• 1 green bell pepper cut into large pieces
• 2 tbsp fresh thyme, chopped
• 2 bay leaves
• 1 tbsp cornflour mixed with 2-3 tbsp water
• Salt
• Coarsely ground black pepper
• Chopped parsley (for serving)

Preparation

1. Heat the oil in the Le Creuset casserole, over medium-low heat.
2. Fry the bacon strips until golden and they release their fat. Use a slotted spoon to remove them, keeping the fat in the casserole, and set them aside.
3. Season the chicken generously with salt and black pepper, and brown it in the bacon-flavored oil in two batches, removing and reserving it with the set-aside bacon.
4. Reduce the heat and add the butter to the pan. Once melted, add the onions and let them cook slowly for about 4-5 minutes until they take on a slightly caramelized color.
5. Add the garlic, paprika and cayenne pepper, and continue cooking for an additional 1-2 minutes.
6. Add the wine and scrape the bottom of the pan to lift the caramelized bits.
7. Increase the heat and let the wine reduce by half.
8. Add the stock and tomato paste and continue cooking over low heat for another 2 minutes
9. Add the chicken and bacon back into the mixture.
10. Add the peppers, tomatoes, thyme and bay leaves.
11. Allow the stew to simmer gently, then lower the heat, cover and cook for about 50 minutes or until the chicken is tender. Remember we want to cook it at a low temperature for an extended period, so ideally the cooking should not exceed 85 ºC.
12. Uncover and gradually add the cornflour-and-water mixture to thicken the sauce to your liking.
13. Adjust salt and pepper as needed. Remove the bay leaves and serve your stew sprinkled with chopped parsley.