Basque Chicken

🛒 Ingredients

• Chicken Thighs, bone-in, skin-on 1200 g · 2160 kcal
• Olive Oil 30 g · 270 kcal
• Onion 200 g · 80 kcal
• Garlic cloves 15 g · 22 kcal
• Red Bell Pepper 200 g · 62 kcal
• Green Bell Pepper 200 g · 40 kcal
• Bayonne Ham (or Prosciutto/Serrano) 100 g · 250 kcal
• Canned Diced Tomatoes 400 g · 80 kcal
• Dry White Wine 120 g · 96 kcal
• Chicken Broth 240 g · 24 kcal
• Fresh Parsley, chopped 10 g · 4 kcal

👨‍🍳 Instructions

1. Pat chicken thighs dry and season generously with salt and pepper. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
2. Sear chicken skin-side down until golden brown and crisp, about 5-7 minutes. Flip and sear for another 3-4 minutes, then remove chicken from the pot and set aside.
3. Add diced Bayonne ham to the pot and cook until slightly crisp, about 3-5 minutes. Remove ham and set aside with the chicken.
4. Reduce heat to medium, add onion and cook until softened, about 5-7 minutes. Stir in garlic, red and green bell peppers, and Espelette pepper; cook for another 5-7 minutes.
5. Pour in white wine and scrape up any browned bits from the bottom of the pot. Stir in diced tomatoes, chicken broth, bay leaf, and thyme.
6. Bring the sauce to a simmer, then return chicken and ham to the pot. Cover and cook for 30-40 minutes, or until chicken is cooked through and tender.
7. Remove bay leaf. Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.