Description
Poulet Basquaise is a comforting French classic that blends juicy chicken with colorful bell peppers, perfect for busy weeknight dinners.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, and brown them skin-side down for about 5 minutes. Flip and cook for another 5. Remove from the skillet and set aside.
- Toss the chopped onion into the skillet, cooking until soft and translucent—about 3-4 minutes. Add the minced garlic and stir for about a minute until fragrant.
- Add the diced bell peppers and sauté for about 5-7 minutes until tender.
- Stir in the crushed tomatoes, paprika, thyme, and the browned chicken thighs. Cover, lower the heat, and let simmer for about 30 minutes.
- Remove from heat, garnish with fresh parsley, and serve hot over rice or creamy polenta.
Notes
If you don’t have fresh parsley, dried herbs can be used. For extra flavor, add a splash of white wine after sautéing the veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Poulet Basquaise, French recipe, chicken dinner, quick meals, family recipe