Poulet Basquaise

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 2 red bell peppers, sliced into strips
• 2 green bell peppers, sliced into strips
• 4 cloves garlic, minced
• 4 ounces Bayonne ham or prosciutto, cut into thin strips
• 1 can diced tomatoes (14.5 ounces)
• 1/2 cup dry white wine
• 1 teaspoon Espelette pepper or mild paprika
• 1 bay leaf
• 2 sprigs fresh thyme
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Pat the chicken thighs dry and season both sides with salt and black pepper.

2. 2

   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 6 minutes, then flip and sear 3 minutes more. Transfer to a plate.

   6:00 · Sear chicken
3. 3

   Reduce heat to medium and add the sliced onion to the pot, stirring to pick up the browned bits. Cook until softened, about 5 minutes.

   5:00 · Soften onion
4. 4

   Add the red and green bell peppers and cook, stirring occasionally, until slightly softened, about 8 minutes.

   8:00 · Cook peppers
5. 5

   Stir in the garlic and ham strips and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and ham
6. 6

   Pour in the white wine and simmer 2 minutes, scraping up any browned bits from the bottom of the pot.

   2:00 · Simmer wine
7. 7

   Add the diced tomatoes, Espelette pepper, bay leaf, and thyme sprigs, and stir to combine.

8. 8

   Return the chicken thighs to the pot, skin-side up, nestling them into the vegetables. Bring to a simmer.

9. 9

   Cover and simmer over low heat until the chicken is cooked through and tender, about 35 minutes.

   35:00 · Simmer poulet basquaise
10. 10

    Uncover and simmer an additional 10 minutes to thicken the sauce slightly.

    10:00 · Thicken sauce
11. 11

    Remove the bay leaf and thyme sprigs. Taste the sauce and adjust salt and pepper as needed.

12. 12

    Sprinkle with chopped parsley and serve hot, with rice or crusty bread alongside.