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Poulet Basquaise
Poulet Basquaise
Poulet Basquaise is a delicious traditional French dish that originated in the Basque region of France. It’s a flavorful and hearty chicken stew cooked with bell peppers, tomatoes, onions, garlic, and a variety of aromatic herbs and spices.
Ingredients
- 4 chicken thighs or legs (skin-on, bone-in)
- 1 onion finely chopped
- 2 bell peppers (red and green) sliced
- 2 garlic cloves minced
- 4 tomatoes diced
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Season the chicken thighs with salt, pepper, and paprika.
- Heat olive oil in a large skillet or pot over medium heat. Add the chicken thighs and brown them on both sides. Once browned, remove them from the skillet and set aside.
- In the same skillet, add the chopped onion, sliced bell peppers, and minced garlic. Sauté until the vegetables are softened and slightly caramelized.
- Sprinkle flour over the vegetables and stir well to coat them. This will help thicken the sauce later.
- Add the diced tomatoes, dried thyme, and bay leaf to the skillet. Stir to combine.
- Return the chicken thighs to the skillet, nestling them into the vegetable mixture.
- Cover the skillet and simmer on low heat for about 30 minutes, or until the chicken is cooked through and the flavors have melded together.
- Taste and adjust the seasoning, adding more salt and pepper if needed.
- Garnish with freshly chopped parsley before serving.
- Serve Poulet Basquaise hot with crusty bread or over rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 736kcal (37%)Carbohydrates: 27g (9%)Protein: 41g (82%)Fat: 53g (82%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 10gMonounsaturated Fat: 26gTrans Fat: 0.2gCholesterol: 221mg (74%)Sodium: 195mg (8%)Potassium: 1403mg (40%)Fiber: 7g (29%)Sugar: 14g (16%)Vitamin A: 6052IU (121%)Vitamin C: 194mg (235%)Calcium: 80mg (8%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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