France · Western Europe
Poulet Basquaise
Chicken braised with peppers and tomato from the Basque southwest.
70 min Serves 4 easychickenbraisebasque
Ingredients
- 4 chicken legs
- 3 peppers
- 2 onions
- 400g tinned tomatoes
- 2 garlic cloves
- 1 tsp piment d'Espelette
- Olive oil, salt
Method
- 1
Brown the chicken legs well on both sides; set aside.
- 2
Cook peppers and onions in the same pan for 15 minutes.
- 3
Add garlic, tomatoes and the piment.
- 4
Return the chicken, cover, and simmer 40 minutes.
- 5
Uncover for the last 10 minutes to thicken.
Budget note
Chicken legs cost half what breasts do and are better braised.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
The Bistro Ledger
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook