Poulet Basquaise

A vibrant Basque-style chicken stew with peppers and tomatoes — colorful, comforting, and full of character.

Ingredients:

• 800 g chicken thighs/drumsticks (about 6 pieces)

• 2 tbsp olive oil

• 1 large onion, sliced

• 2 bell peppers (1 red, 1 yellow), sliced

• 3 garlic cloves, minced

• 400 g crushed tomatoes (1 can)

• 2 tbsp tomato paste

• 1 tsp paprika (or Espelette pepper if available)

• 120 ml chicken stock (½ cup)

• 1 tsp salt

• ½ tsp black pepper

• 1 tbsp chopped parsley (to finish)

Instructions:

Season chicken with salt and pepper.

Brown chicken in olive oil 4–5 min per side.

Remove chicken and set aside.

Sauté onion and peppers 6–8 min until softened.

Add garlic and paprika, cook 30 seconds.

Stir in tomato paste, then crushed tomatoes.

Add stock and bring to a gentle simmer.

Return chicken, cover, simmer 30–35 min until tender.

Sprinkle with parsley and serve hot.