Name: Poulet Basquaise
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: French
Ingredients: 4 null chicken thighs; 1 tbsp olive oil; 1 null onion, chopped; 2 null bell peppers (red and green), sliced; 2 cloves garlic, minced; 400 g canned diced tomatoes; 120 ml chicken broth; 1 tsp paprika; 0.5 tsp Espelette pepper (or pinch of cayenne); Salt and freshly ground black pepper; 2 tbsp fresh parsley, chopped

1. Pat chicken thighs dry and season with salt and pepper. 2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken thighs until golden brown on all sides, then set aside. 3. Add chopped onion and bell peppers to the pot and cook until softened, about 5-7 minutes. 4. Stir in minced garlic, paprika, and Espelette pepper, and cook for 1 minute until fragrant. 5. Add diced tomatoes and chicken broth, bringing it to a simmer. 6. Return chicken thighs to the pot. Cover and simmer for 30-35 minutes, or until chicken is cooked through and tender. 7. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

Instructions