Poulet Basquaise

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Pat the chicken thighs dry with a paper towel and season them generously on all sides with salt and black pepper.

   Ongeveer 2 min

2. 2

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Ongeveer 2 min

   Tip van de kok: Make sure the pot is hot before adding the chicken to ensure a good sear and prevent sticking.

3. 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.

   Ongeveer 7 min

4. 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.

   Ongeveer 4 min

5. 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.

   Ongeveer 1 min

6. 6

   Sauté the vegetables for 8-10 minutes, stirring occasionally, until they are soft and slightly caramelized.

   Ongeveer 10 min

7. 7

   Add the minced garlic and diced prosciutto (if using). Cook for one minute more, until the garlic is fragrant.

   Ongeveer 1 min

8. 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.

   Ongeveer 2 min

   Tip van de kok: Those browned bits, called 'fond', are packed with flavor, so be sure to scrape them all up.

9. 9

   Stir in the diced tomatoes, chicken broth, piment d'Espelette, fresh thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer.

   Ongeveer 3 min

   Tip van de kok: If you can't find piment d'Espelette, an equal amount of smoked paprika makes a good substitute.

10. 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.

    Ongeveer 30 min

    Tip van de kok: The chicken should be tender and cooked through, with an internal temperature of 74°C (165°F).

11. 11

    Remove the pot from the heat. Discard the bay leaf and thyme sprigs.

    Ongeveer 1 min

12. 12

    Garnish with chopped fresh parsley and serve hot, spooning the pepper and tomato sauce over the chicken.

    Ongeveer 1 min