Poulet Basquaise
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
French · 55 min · Chicken · gluten-free, dairy-free, low-carb, high-protein
412 cal
36g protein
22g carbs
20g fat
per serving · estimated
Ingredients
- 1 lb bone-in chicken thighs
- 1 sliced red bell peppers
- 1 sliced green bell pepper
- 1 sliced yellow onion
- 1 (14 oz) can canned crushed tomatoes
- 2 cloves garlic
- 1/2 tsp piment d'Espelette
- 1 tbsp extra-virgin olive oil
- 1/4 cup dry white wine
Method (tap to check — screen stays awake)
- Season the chicken and brown it in the olive oil, then set aside.
- Soften the onions and peppers in the same pot until they begin to collapse, about 10 minutes.
- Add the garlic and piment d'Espelette and cook 1 minute, then pour in the wine to deglaze.
- Stir in the crushed tomatoes, nestle the chicken back in, and simmer covered for 30 minutes.
- Uncover and reduce a few minutes until the sauce is thick, then serve with rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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