Poulet Basquaise

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Ингредиенты

Приготовление

Шаг за шагом

1. 1

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

   Около 2 мин

2. 2

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

   Около 2 мин

   Совет повара: 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.

   Около 7 мин

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.

   Около 4 мин

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.

   Около 1 мин

6. 6

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

   Около 10 мин

7. 7

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

   Около 1 мин

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.

   Около 2 мин

   Совет повара: 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.

   Около 3 мин

   Совет повара: 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.

    Около 30 мин

    Совет повара: 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.

    Около 1 мин

12. 12

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

    Около 1 мин