Easy Tasty Chick­en Basquaise
Chick­en cooked with toma­toes and red pep­pers, on low heat, in a dutch oven.
Serv­ings Prep Time
4peo­ple 10min­utes
Cook Time
60min­utes
Serv­ings Prep Time
4peo­ple 10min­utes
Cook Time
60min­utes
Ingre­di­ents
Instruc­tions
  1. If you bought a whole chick­en, cut the chick­en in sev­er­al pieces. (If you do not want to cut a whole chick­en, you can just buy sev­er­al pieces of chick­en breasts and drum­sticks). Cut the red pep­per in stripes and remove the seeds. Mince the onion and gar­lic (unless you bought already minced onion and gar­lic).
  2. In a dutch oven, heat 4 table­spoons of olive oil. Add the red pep­pers, the onion and the gar­lic, and cook for 5 min­utes on low heat, stir­ring the whole time with a wood­en spoon.
  3. Remove the skin from the toma­toes as well as the hard cen­ter of the toma­toes. Cut the toma­toes in pieces. Add the toma­toes to the red pep­pers in the dutch oven. Cook for 20 min­utes, on low heat, with the lid closed.
  4. In the mean­time, sea­son the chick­en with salt and pep­per. Cook the chick­en in a skil­let with 2 table­spoons of olive oil, until the out­side of the chick­en is no longer pink and turns light brown.
  5. Once the toma­to-pep­per mix is done cook­ing, add the chick­en to the mix in the dutch oven. Add the thyme, rose­mary and bay leaf (put as much or as lit­tle as you want, depend­ing on how much you like herbs). Cook every­thing togeth­er in the dutch oven with the lid closed, on low heat, for 35 min­utes. (The basquaise chick­en is usu­al­ly served with rice so you can use that time to cook rice).
  6. Serve with rice, and enjoy!
Recipe Notes

To make your life eas­i­er, I rec­om­mend buy­ing sev­er­al pieces of chick­en breasts and drum­sticks instead of a whole chick­en. I also rec­om­mend buy­ing already minced gar­lic and already minced onion.

Also, to remove the skin of the toma­toes, you can put the toma­toes in boil­ing water for 1–2 min­utes so the skin eas­i­ly comes off.

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