Main CourseDinner

Poulet Basquaise

Name: Poulet Basquaise
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4人分
Cuisine: french, basque
Ingredients: 4 個 bone-in, skin-on chicken thigh; 2 大さじ olive oil; 1 個 yellow onion thinly sliced; 1 個 red bell pepper thinly sliced; 1 個 green bell pepper thinly sliced; 3 片 garlic minced; 100 g prosciutto diced (お好みで); 120 ml dry white wine; 400 g canned diced tomato; 240 ml chicken broth; 1 小さじ piment d'espelette; 3 個 fresh thyme sprigs; 1 個 bay leaf; 1 小さじ salt; 0.5 小さじ black pepper freshly ground; 2 大さじ flat-leaf parsley chopped

A rustic French chicken stew from the Basque country. This one-pot dish features tender chicken braised in a vibrant, flavorful sauce of sweet peppers, tomatoes, and smoky piment d'Espelette. It is a hearty and comforting meal perfect for any season.

Forkinによるオリジナルレシピ

合計時間: 1 時間 10 分
人数: 4
難易度: 普通
1人分: 754 kcal

グルテンフリー

アレルゲン情報： 亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

4 個bone-in, skin-on chicken thigh
2 大さじolive oil
1 個yellow onion, thinly sliced
1 個red bell pepper, thinly sliced
1 個green bell pepper, thinly sliced
3 片garlic, minced
100 gprosciutto, diced(お好みで)
120 mldry white wine
400 gcanned diced tomato
240 mlchicken broth
1 小さじpiment d'espelette
3 個fresh thyme, sprigs
1 個bay leaf
1 小さじsalt
0.5 小さじblack pepper, freshly ground

garnish

2 大さじflat-leaf parsley, chopped

調理器具

tongs · dutch oven · wooden spoon · cutting board · knife

作り方

手順

1
Pat the chicken thighs dry with a paper towel and season them generously on all sides with salt and black pepper.
約2 分
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
約2 分
調理のヒント： Make sure the pot is hot before adding the chicken to ensure a good sear and prevent sticking.
3
Carefully place the chicken in the pot, skin-side down. Sear for 5-7 minutes without moving it, until the skin is deeply golden brown and crisp.
約7 分
4
Flip the chicken pieces and sear for another 3-4 minutes on the other side. Remove the chicken from the pot and set it aside on a plate.
約4 分
5
Reduce the heat to medium. Add the sliced onion and bell peppers to the pot, stirring to coat them in the rendered chicken fat.
約1 分
6
Sauté the vegetables for 8-10 minutes, stirring occasionally, until they are soft and slightly caramelized.
約10 分
7
Add the minced garlic and diced prosciutto (if using). Cook for one minute more, until the garlic is fragrant.
約1 分
8
Pour in the dry white wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom.
約2 分
調理のヒント： Those browned bits, called 'fond', are packed with flavor, so be sure to scrape them all up.
9
Stir in the diced tomatoes, chicken broth, piment d'Espelette, fresh thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer.
約3 分
調理のヒント： If you can't find piment d'Espelette, an equal amount of smoked paprika makes a good substitute.
10
Return the seared chicken thighs to the pot, nestling them into the sauce. Reduce the heat to low, cover the pot, and let it simmer for 30 minutes.
約30 分
調理のヒント： The chicken should be tender and cooked through, with an internal temperature of 74°C (165°F).
11
Remove the pot from the heat. Discard the bay leaf and thyme sprigs.
約1 分
12
Garnish with chopped fresh parsley and serve hot, spooning the pepper and tomato sauce over the chicken.
約1 分

1人分

栄養情報

30%スコア

カロリー: 753.8kcal
たんぱく質: 73.6g
炭水化物: 18.4g
脂質: 38.8g
食物繊維: 4g
糖類: 10.4g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftovers in an airtight container in the refrigerator.

温め直し

Reheat gently in a saucepan over medium-low heat or in the microwave until warmed through.