Poulet Basquaise

🛒 Ingredients

• Chicken Thighs, skinless, boneless 150 g · 255 kcal
• Onion 60 g · 24 kcal
• Garlic 4 g · 6 kcal
• Red Bell Pepper 80 g · 25 kcal
• Green Bell Pepper 80 g · 16 kcal
• Crushed Tomatoes (canned) 150 g · 30 kcal
• Bayonne Ham 20 g · 50 kcal
• Dry White Wine 30 g · 21 kcal
• Chicken Broth 40 g · 4 kcal
• Olive Oil 8 g · 72 kcal
• Piment d'Espelette 1 g · 0 kcal
• Fresh Thyme 1 g · 0 kcal
• Bay Leaf 1 g · 0 kcal
• Fresh Parsley 2 g · 0 kcal

👨‍🍳 Instructions

1. Season chicken thighs with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat and brown the chicken on all sides until golden, then remove and set aside.
2. Add diced onions, bell peppers, and Bayonne ham to the pot. Sauté for 8-10 minutes until the vegetables soften.
3. Stir in minced garlic and Piment d'Espelette, cooking for another minute until fragrant. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
4. Add crushed tomatoes, chicken broth, fresh thyme, and bay leaf. Bring to a simmer, then return the chicken to the pot.
5. Cover and simmer on low heat for 45-50 minutes, or until the chicken is tender and cooked through. Remove the bay leaf before serving.
6. Garnish with fresh chopped parsley and serve hot, traditionally with rice or crusty bread.