Chicken Basquaise

Ingredients

• 4 pieces Chicken thighs, bone-in
• 2 Red bell peppers
• 1 Yellow onion
• 14 oz Canned crushed tomatoes
• 2 tsp Smoked paprika
• 3 Garlic cloves
• 2 tbsp Olive oil
• 1/2 cup Dry white wine(optional)
• 1 Bay leaf
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Fresh parsley(optional)

Instructions

1. 1

   Slice the peppers and onion thinly and mince the garlic (about 10 minutes of prep).

2. 2

   Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat and brown the chicken on both sides, about 8 minutes total. Remove and set aside.

3. 3

   Add the onions and peppers to the skillet and cook over medium-low heat for 10 minutes until softened and lightly golden.

4. 4

   Stir in the garlic and smoked paprika and cook for 1 minute. Add the white wine (if using) and scrape up any browned bits, then add the crushed tomatoes and bay leaf.

5. 5

   Return the chicken to the skillet, nestling it into the sauce. Cover and simmer gently over low heat for 20 minutes, until the chicken is cooked through and the sauce has thickened.

6. 6

   Taste and adjust seasoning, discard the bay leaf, and rest 5 minutes. Garnish with parsley and serve with rice or crusty bread.