Poulet Basquaise

Ingredients

• 4 pieces chicken thighs
• 2 medium bell peppers
• 4 medium tomatoes
• 1 large onions
• 4 cloves garlic
• 2 leaves bay leaves
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 cup white wine
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons fresh parsley

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

2. 2

   Season the 4 chicken thighs with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika.

3. 3

   Add the chicken thighs to the skillet, skin-side down, and sear for 5-7 minutes until golden brown. Flip and cook for an additional 5 minutes. Remove the chicken and set aside.

4. 4

   In the same skillet, add 1 large chopped onion and cook for 3-4 minutes until translucent.

5. 5

   Add 4 minced garlic cloves and cook for another minute until fragrant.

6. 6

   Chop 2 medium bell peppers and add them to the skillet. Cook for 5 minutes until they begin to soften.

7. 7

   Chop 4 medium tomatoes and add them to the skillet along with 1 cup of chicken broth, 1 cup of white wine, and 2 bay leaves.

8. 8

   Stir well and bring to a simmer. Return the chicken thighs to the skillet, nestling them into the sauce.

9. 9

   Cover the skillet and reduce the heat to low. Let it braise for 30-35 minutes until the chicken is cooked through and tender.

10. 10

    Remove the bay leaves and stir in 2 tablespoons of chopped fresh parsley before serving.

11. 11

    Serve hot, perfect for dipping with crusty bread.