Basque Chicken

Ingredients

• 1.2 kg Chicken, cut into pieces
• 2 EL Olive oil
• 2 Onions, chopped
• 3 Garlic cloves, minced
• 1 Red bell pepper, cored and sliced
• 1 Green bell pepper, cored and sliced
• 400g Canned chopped tomatoes
• 120 ml Dry white wine
• 120 ml Chicken broth
• 1 TL Piment d'Espelette or cayenne pepper
• 1 Zweig Thyme sprig
• 1 Bay leaf
• nach Geschmack Salt
• nach Geschmack Freshly ground black pepper
• 2 EL Fresh parsley, chopped

Instructions

1. Season the chicken pieces with salt and pepper.
2. In a large Dutch oven or deep skillet, heat the olive oil over medium-high heat. Brown the chicken pieces in batches until golden. Remove from the pan and set aside.
3. Add the onions and garlic to the same pan and sauté until softened, about 5 minutes.
4. Add the bell pepper strips and cook for another 5-7 minutes until slightly tender.
5. Deglaze with white wine, scraping up any browned bits from the bottom of the pan. Add the chopped tomatoes, chicken broth, Piment d'Espelette, thyme, and bay leaf. Season with salt and pepper.
6. Return the browned chicken pieces to the pan. Bring to a simmer, then reduce heat, cover, and cook for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Before serving, remove the bay leaf and thyme sprig. Garnish with fresh parsley.

Nutrition