Poulet Basquaise

Tender chicken cooked in a vibrant pepper and tomato sauce.

Ingredients

• 8 chicken thighs
• 2 red bell peppers
• 1 onion
• 4 tomatoes
• 3 cloves garlic
• 150 ml white wine
• 1 tsp Espelette pepper
• 2 tbsp olive oil

Method

1. Brown chicken thighs in olive oil and set aside.
2. Sauté onions, garlic, and bell peppers until soft.
3. Add tomatoes, wine, and Espelette pepper; simmer for 5 minutes.
4. Return chicken to the pan, cover, and simmer for 45 minutes.

Chef's tips

• Serve with crusty bread for dipping.