Chicken Basquaise

🛒 Ingredients

• Chicken Thighs, boneless, skinless 100 g · 165 kcal
• Bayonne Ham (or smoked ham), diced 20 g · 40 kcal
• Onion, chopped 40 g · 16 kcal
• Garlic, minced 4 g · 6 kcal
• Red Bell Pepper, sliced 50 g · 16 kcal
• Green Bell Pepper, sliced 50 g · 10 kcal
• Ripe Tomatoes, diced (or canned diced tomatoes) 70 g · 13 kcal
• Dry White Wine 30 g · 24 kcal
• Olive Oil 10 g · 88 kcal
• Chicken Stock 50 g · 4 kcal
• Fresh Parsley, chopped 1 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken thighs with salt and pepper, then sear until golden brown on all sides; remove and set aside.
2. Add diced Bayonne ham to the pot and cook for 3-5 minutes until slightly crispy; remove and set aside with the chicken.
3. Reduce heat to medium, add chopped onion and bell peppers to the pot, and sauté for 8-10 minutes until softened.
4. Stir in minced garlic and cook for 1 minute until fragrant. Add diced tomatoes, white wine, and chicken stock.
5. Bring the mixture to a simmer, then return the chicken and ham to the pot. Add a pinch of Espelette pepper (or paprika) and stir.
6. Cover and simmer for 25-30 minutes, or until the chicken is cooked through and tender and the sauce has thickened slightly.
7. Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving. Serve hot, traditionally with rice or potatoes.