🇫🇷 French
Poulet Basquaise
Braised chicken with sweet peppers, tomatoes, and olives from the Basque country. Vivid and rustic.
420 cal / serving
14g net carbs
40g protein
20g fat
Prep: 15 min
Cook: 50 min
2 servings
Your rating:
Ingredients
Meat & Poultry
- 4 whole Chicken thighs, bone-in
Produce
- 0.25 cup Fresh basil
- 3 sprigs Fresh thyme
- 4 cloves Garlic cloves
- 1 whole Green bell pepper
- 1 whole Onion
- 2 whole Red bell pepper
Pantry
- 14 oz Crushed tomatoes
- 0.5 cup Dry white wine
- 3 tbsp Olive oil
- 0.25 cup Picholine or green olives
Spices & Herbs
- 1 tsp Smoked paprika
Instructions
1. Season chicken thighs. Brown skin-side down in olive oil over medium-high, 5 min. Flip, brown 3 min more. Remove.
2. In same pan, sauté bell peppers and onion until softened, 8 min. Add garlic; cook 1 min.
3. Add smoked paprika and thyme; stir 30 seconds. Add wine; deglaze.
4. Add tomatoes and bring to a simmer. Nestle chicken skin-side up in the sauce.
5. Cook partially covered 35–40 min until chicken is cooked through.
6. Stir in olives and fresh basil. Adjust seasoning.
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