Dinner · 55 min · french

Poulet Basquaise

If you like chicken thighs, you’ll love this French dinner — 55 minutes from craving to table. The macros do the talking: 70g protein, 17g carbs, and 27g fat in every 612-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Chicken thighs
• 3 Red bell peppers
• 4 Tomatoes
• 1 Onion
• 4 oz Bayonne ham
• 1/2 cup Dry white wine
• 1 tsp Piment d’Espelette
• 3 tbsp Olive oil
• 4 cloves Garlic

Steps

1. Brown the chicken skin-side down in olive oil until deeply golden, about 8 minutes; set aside — the skin renders the fat that flavors everything after.
2. Soften the onion, peppers, and ham in the same pot 10 minutes until the peppers slump and sweeten.
3. Add garlic and tomatoes; cook 8 minutes until the tomatoes collapse into a thick piperade.
4. Nestle the chicken back in, pour over the wine, and simmer covered 25 minutes until the chicken is tender and the sauce glossy.
5. Uncover for the last 10 minutes so the sauce reduces to a rich, spoon-coating consistency.
6. Dust with piment d’Espelette and rest 5 minutes.
7. Serve with steamed rice or crusty bread; the sauce is the star and deserves a vehicle.

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