Poulet Basquaise is a hearty dish that was made for autumn. Not only will it fill your home with a mouthwatering aroma as it simmers, but it is brimming with warmth and its gold, amber and crimson colors match the changing leaves of the season. As an added bonus, it can be on your table within 45 minutes.
2 teaspoons olive oil
2 chicken legs (drumstick + thigh), skin on
1 onion, chopped
2 garlic cloves, minced
1/4 cup white wine
2 red bell peppers, peeled and cubed
1 14-ounce can crushed tomatoes
1/4 teaspoon spicy paprika (or Piment d’Espelette powder or paste)
1/2 teaspoon thyme
Salt and pepper to taste
In a deep saucepan, heat olive oil on medium heat. Brown chicken on each side for a total of about 8 minutes. Remove the chicken from the pan and set it aside. Drain excess fat if needed. Add chopped onion and garlic and cook for 1 minute until just fragrant, paying attention not to burn either.
Deglaze the pan with wine by scrubbing the bottom with a wooden spoon or spatula. Add bell pepper, tomato, paprika or Espelette powder/paste, thyme, salt and pepper. Stir to mix together and return the 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.
Makes 4 servings.