Poulet basquaise

Poulet basquaise

Ingredients (serves 4)

  • 4 chicken legs (drumstick+tigh), skin on
  • 2 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 2 red pepper, peeled and cubed
  • 1 small tin crushed tomatoes
  • 4 tsp olive oil
  • 1/4 tsp paprika
  • 1/2 tsp thyme
  • Salt and pepper to taste

 

Preparation 15 min
Cooking 40 min

  • In a deep saucepan, heat olive oil on medium heat. Brown chicken for about 8 minutes.
  • Remove from pan and set aside. Drain excess fat if needed.
  • Add onion and garlic and cook for 1 min, attention not to burn them.
  • Deglaze with wine and scrub the bottom of the pan with a wooden spoon.
  • Add red pepper, tomato, paprika, thyme, salt and pepper. Mix and return chicken to the pan.
  • Reduce heat, cover with a lid and simmer until chicken is cooked through, about 30 minutes.
  • Serve with rice on the side.