Poulet Basquaise with a Twist

Ingredients

• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced 1 orange bell pepper, sliced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 5g
• Carbohydrates (total, sugars): 12g, 7g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Add the sliced bell peppers to the skillet and cook for 5 minutes, until they start to soften.
5. 5.
   Stir in the diced tomatoes, smoked paprika, and dried thyme. Season with salt and pepper to taste.
6. 6.
   Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
7. 7.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Bell peppers — For a smokier flavor, you can roast the bell peppers before adding them to the dish. Simply place them under the broiler until the skin is charred, then let them cool before peeling and slicing.

Tips & Tricks

• To add a touch of heat, you can include a pinch of cayenne pepper or a chopped chili pepper.
• For a heartier meal, serve Poulet Basquaise with crusty bread or over a bed of cooked rice.
• If you prefer boneless chicken, you can use chicken breast or chicken tenderloins instead of chicken thighs.
• Feel free to adjust the amount of smoked paprika and thyme according to your personal taste preferences.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Poulet Basquaise hot, garnished with fresh parsley. Accompany it with a side of crusty bread or cooked rice to soak up the flavorful sauce.

Presentation advice

Present the Poulet Basquaise in a shallow serving dish, allowing the vibrant colors of the bell peppers to shine through. Garnish with a sprinkle of fresh parsley for an added touch of freshness.