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One-Pan Poulet Basquaise Skillet Supper - Image 1

One-Pan Poulet Basquaise Skillet Supper

French cuisine
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One-Pan Poulet Basquaise Skillet Supper

  1. One-Pot & Slow Cooked Dishes >
  2. Other Chicken Dishes

Prep: 15 min • Cook: 35 min. A simplified, one-pan version of the classic Poulet Basquaise. Enjoy tender chicken thighs simmered with vibrant red bell peppers, ripe tomatoes, savory onions, and aromatic garlic, all brought together with a mild kick from Espelette pepper. This easy-to-make dish is perfect for a satisfying weeknight meal with minimal cleanup.

Preparation time
15 min
Cooking time
35 min
Total time
50 min
Servings
4
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

  • 8 pcs chicken thighs(bone-in, skin-on)
  • 2 tbsp olive oil
  • 2 pcs onions(medium, thinly sliced)
  • 2 pcs red bell peppers(seeded and sliced)
  • 4 pcs garlic(cloves, minced)
  • 1 cup canned tomatoes(diced, 14.5 oz can)
  • 1/2 cup chicken broth
  • 1/2 tsp espelette pepper(or paprika)
  • 2 tbsp fresh parsley(chopped, for garnish)
  • salt(to taste)
  • black pepper(to taste)

Instructions

Preparation

  1. Pat chicken thighs dry with paper towels and season generously with salt and black pepper.
  2. Slice onions and bell peppers, and mince the garlic.

Cooking

  1. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown and crispy. Flip and sear for another 2-3 minutes. Remove chicken from skillet and set aside.
  2. Reduce heat to medium. Add sliced onions and bell peppers to the skillet. Sauté for 8-10 minutes, stirring occasionally, until vegetables are softened.
  3. Add minced garlic and Espelette pepper to the skillet, cook for 1 minute until fragrant.
  4. Stir in diced canned tomatoes and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet.
  5. Return the seared chicken thighs to the skillet, nestling them into the vegetable mixture. Cover the skillet and simmer for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C).

Serving

  1. Garnish with fresh chopped parsley before serving.
  2. Serve hot, perhaps with rice or crusty bread to soak up the delicious sauce.

Nutrition

Servings
4
Serving size (imperial)
10.6 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550 kcal183.3 kcal2,200 kcal
Protein35 g11.7 g140 g
Fat30 g10 g120 g
Carbs30 g10 g120 g

Tips

  • For extra flavor, deglaze the pan with a splash of white wine after searing the chicken.
  • Pair with a dry white wine or light-bodied red wine to complement the dish.

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