Poulet basquaise

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.