Name: One-Pan Poulet Basquaise Skillet Supper
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: French cuisine
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); 0.5 cup chicken broth; 0.5 tsp espelette pepper (or paprika); 2 tbsp fresh parsley (chopped, for garnish); salt (to taste); black pepper (to taste)

A rustic cast-iron skillet overflows with vibrant, saucy chicken and vegetables, garnished with fresh green herbs, presenting a hearty and flavorful French-inspired meal.

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

Instructions

Preparation

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

Cooking

1Heat 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.
2Reduce heat to medium. Add sliced onions and bell peppers to the skillet. Sauté for 8-10 minutes, stirring occasionally, until vegetables are softened.
3Add minced garlic and Espelette pepper to the skillet, cook for 1 minute until fragrant.
4Stir 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.
5Return 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

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

Instructions

Preparation

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

Cooking

1Heat 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.
2Reduce heat to medium. Add sliced onions and bell peppers to the skillet. Sauté for 8-10 minutes, stirring occasionally, until vegetables are softened.
3Add minced garlic and Espelette pepper to the skillet, cook for 1 minute until fragrant.
4Stir 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.
5Return 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

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

Nutrition Information

Calories: 550 kcal
Protein: 35 g
Fat: 30 g
Carbs: 30 g

Nutrient	Per serving
Calories	550 kcal
Protein	35 g
Fat	30 g
Carbs	30 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.