I hope you don’t mind if I keep it quite short today, but I have like a million things to do. But hey, that doesn’t mean you should not try this Poulet Basquaise! It is seriously delicious AND healthy. Oh and super easy too!
Poulet Basquaise literally means Basque Chicken . It’s a typical dish from a French south west region called Pays Basque. It’s basically a chicken stew made with tomatoes and bell peppers (usually red). It has become a staple in our home, Solal requests it very often and I’m happy to oblige!
I’ll be back Friday, with a
yummy super yummy coconut/chocolate dessert. Until then, have a wonderful week!
PS: if Julia Child loved to cook “Poulet Basquaise”, maybe it’s because there’s something there. Just sayin’…
PPS: I have another chicken stew in store for you. And I love it. Really. It’s moroccan this time : check my Chicken Stew with Apple and Cinnamon.
One last thing! I’m currently writing an eCookbook called ET VOILA! featuring classic French recipes made easy (you can learn more about it here). I would love to have your input on the ebook’s recipes, pictures, design and more so I’ve created an Et Voila! Cookbook Team group on Facebook that you can all join. In this group, I share e-cookbook updates, sneak peeks and other fun behind the scene stuff. Will you join us? I would love to see you there! Follow this link and click on the Join group button!
PS: All the members will benefit from an exclusive discount when the book launches!
Cal: 255 - Protein: 28g - Fat: 8g - Carbs: 14g - Fiber: 3.6g - Sugar: 8g - WW Old Points: 5 pts - Points+: 6 pts
- 2 tsp olive oil
- 2 chicken legs (drumstick+tigh), skin on
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup white wine
- 2 red beller pepper, peeled and cubed
- 1 14-ounce can crushed tomatoes
- 1/4 tsp paprika
- 1/2 tsp thyme
- Salt and pepper to taste
- In a deep saucepan, heat olive oil on medium heat. Brown chicken for about 8 minutes. Remove from pan and set aside. Drain excess fat if needed.
- Add onion and garlic and cook for 1 minutes, paying attention not to burn them.
- Deglaze with wine and scrub the bottom of the pan with a wooden spoon or spatula.
- Add bell pepper, tomato, paprika, thyme, salt and pepper. Mix and return chicken to the pan.
- Reduce heat, cover with a lid and simmer until chicken is cooked through, about 30 minutes. Serve with rice on the side, and you're good to go!
The traditional recipe calls for 2 lb fresh cubed tomatoes, but I prefer to use canned crushed tomatoes. You can also add 1 green bell pepper.