Poulet Basquaise With Piment D'espelette Recipe
To make the stew, the chicken is seared and removed from the pan, the vegetables are sauteed in the remaining fat, and then everything is added to the pot and simmered until the chicken is done.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Sauté the Vegetables
In the same pot, add the chopped onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- 3
Combine Ingredients
Add the diced tomatoes, chicken broth, and Piment d'Espelette to the pot. Stir well to combine. Return the seared chicken thighs to the pot, nestling them into the vegetables.
- 4
Simmer
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 30-35 minutes, or until the chicken is cooked through and tender.
- 5
Serve
Once cooked, taste and adjust seasoning with salt and black pepper as needed. Garnish with fresh parsley before serving.
