From: https://www.mrsjoneskitchen.com/chicken-basquaise-poulet-basquaise/
- 4 chicken thighs, skin removed (around 500g / 1 lb in weight)
- 1½ tablespoons olive oil
- 1 brown onion, sliced
- 1 red bell pepper/capsicum, cut in to strips
- 1 green bell pepper/capsicum, cut in to strips
- 2 cloves garlic, crushed
- ½ teaspoon smoked paprika
- 400g (14oz) tin/can chopped tomatoes
- 250ml (1c) stock/water
- 1 bay leaf
- sea salt
- cracked black pepper
- fresh parsley, finely chopped, for serving, optional
ML: A bit more seasoning and a thickening agent
Instructions
- Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F
- Season the chicken thighs with salt and pepper then fry in 1 tablespoon olive oil over medium high heat until browned all over.
- Remove to a plate, cover with foil and cook the sliced onion with the other ½ tablespoon oil for 5 minutes, adding a splash of water if they start to burn.
- Add the red and green peppers/capsicum and fry for 3 minutes, then add the garlic and cook for a minute before stirring in the smoked paprika.
- Tip in the tomatoes, stock, bay leaf and seasoning and bring to a simmer.
- Return the chicken thighs to the pan and place the lid on it.
- Place in the oven and bake for 40 minutes, until the chicken is cooked all the way through.
- Sprinkle chopped parsley over, if using, and serve.