Photograph of the finished Poulet basquaise

France · Gà om ớt chuông kiểu Basque

Poulet basquaise

1 hr 15 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1 kg
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Olive oil Olive oil 40 ml
  • Photograph of Ham Ham 100 g
  • Photograph of White wine White wine 160 ml
  • Photograph of Salt Salt 12 g

Method

  1. 1 Season the chicken thighs with salt and pepper, then pan-fry in olive oil for 8 minutes until golden brown. Remove from the pan.
  2. 2 Sauté the sliced onions, garlic, and bell peppers in the same pan for 10 minutes until softened.
  3. 3 Add the ham and peeled tomatoes and stir-fry for another 5 minutes.
  4. 4 Pour in the white wine, heat until the alcohol evaporates, then place the chicken back in the pot.
  5. 5 Cover and simmer over low heat for 35 minutes, adjust seasoning, then serve with rice or bread.

With an appliance

  • Pressure cooker 50 min

    Replace step 5: simmer the chicken with bell pepper sauce under high pressure for 10 minutes, then quickly release the pressure; open the lid and cook for another 5 minutes if the sauce is still too thin.

Start cooking