French · 1 h 15 min · serves 4

Chicken Basquaise

Kept by The Bhook kitchen

Ingredients

• 4 chicken thighs, bone-in
• 2 onions
• 2 red peppers
• 1 green pepper
• 3 tomatoes
• 3 cloves garlic
• 100 ml dry white wine
• 2 tbsp olive oil
• 1 tsp smoked paprika
• salt
• black pepper

Method

1. Pat the chicken dry and season with salt and pepper on both sides.
2. Heat 2 tbsp olive oil in a heavy pot over medium-high heat. Brown the chicken, skin side down first, 5 min each side, until skin is golden and crisp. Set chicken aside.
3. Slice onions and peppers into strips. Crush garlic. Lower to medium heat. In the same pot, soften onions and peppers for 8 min, scraping up brown bits until onions are translucent and peppers limp.
4. Dice tomatoes. Add to the pot with garlic, paprika, generous salt and pepper. Stir 2 min, until tomatoes start to soften.
5. Return chicken to the pot. Pour in the white wine, cover, and simmer gently for 40 min. The chicken is done when juices run clear and it’s easy to pull from the bone.
6. Taste and adjust seasoning. Serve hot, spooning plenty of vegetables over the chicken.

If you don’t soften the peppers properly at the start, the sauce can taste raw and watery.