Poulet Basquaise (Basque Chicken)
A fragrant and hearty stew, this Poulet Basquaise brings the flavours of Southwestern France to your plate. Bon appétit!
Ingredients (serves 2):
1 1/2 tablespoon olive oil
2 chicken thighs
1 small onion
1/2 large red or orange bell pepper, rinsed
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon Piment d’Espelette or Red Chili Flakes
1 large garlic clove, minced
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 bay leaf
1/4 cup dry white wine like Bergerac or Sauvignon Blanc
3 Whole Peeled Tomatoes + 1/3 cup of their juice
1 cup Chicken Stock
1 tablespoon caster sugar
In a large, deep, nonstick skillet, heat olive oil over medium-high heat. Add chicken thighs, and brown, about 4 minutes on each side. Transfer chicken thighs to a plate. Set aside.
Peel and finely chop onion. Seed and chop bell pepper. Add chopped onion and bell pepper, to the skillet and cook, a couple of minutes, until softened. Stir in dried rosemary, thyme and oregano. Cook, 1 minute. Then, stir in Piment d’Espelette (or Red Chili Flakes) and minced garlic, and cook, 1 minute more.
Return chicken thighs to the skillet, with their juices, coating them in the herbs. Season with coarse sea salt and black pepper. Add bay leaf. Cook, a few minutes more, then, deglaze with dry white wine.
Roughly chop Whole Peeled Tomatoes, and stir them into the skillet, along with their juice. Stir in Chicken Stock as well. Bring to the boil, then reduce to medium, cover with the lid, and simmer, half an hour.
Remove the lid, and stir in caster sugar, until completely dissolved.
Serve Poulet Basquaise hot, with fluffy white rice.
