Poulet Basque
Chicken cooked with peppers and tomatoes.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Season the chicken pieces generously with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat.
- 2
Brown the chicken pieces skin-side down until deep golden brown, then flip and brown the other side (about 10 minutes total). Remove to a plate.
- 3
In the same pot, add the sliced onions and bell peppers. Sauté over medium heat until they begin to soften (about 8 minutes). Add the minced garlic and cook for 1 minute.
- 4
Stir in the chopped tomatoes, white wine, Espelette pepper, and fresh thyme. Scrape the bottom of the pot to release any browned bits.
- 5
Nestle the chicken pieces back into the vegetable mixture, along with any accumulated juices.
- 6
Cover the pot, lower the heat, and simmer gently for 40-45 minutes until the chicken is cooked through and tender. Serve with rice or crusty bread to soak up the vibrant sauce.
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