Classic Chicken Stew with French Basquaise Flavors
A vibrant and hearty dish featuring succulent chicken simmered in a rich broth infused with bell peppers, tomatoes, and spices typical of Basque cooking.
Equipment
- Dutch Oven
- Cutting Board
- Knife
Ingredients
Protein
- 2 pounds Boneless, Skinless Chicken Thighs Rich flavor and juicy texture.
Vegetables
- 2 tablespoons Olive Oil High-quality for sautéing.
- 1 large Onion Finely chopped.
- 4 cloves Garlic Minced.
- 2 medium Bell Peppers One red and one yellow, diced.
- 2 cups Diced Tomatoes Canned or fresh.
- 4 cups Low-Sodium Chicken Broth Forms the base of the stew.
- 2 leaves Bay Leaves Adds herbal note.
- 1 teaspoon Dried Thyme Earthy flavor.
- 1 pinch Red Pepper Flakes For a touch of heat.
Seasoning
- to taste Salt
- to taste Pepper
Instructions
- Prepare your ingredients by chopping the onion, garlic, and bell peppers.
- Heat a large Dutch oven over medium heat and add olive oil.
- Sauté the chopped onion for 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional minute.
- Stir in the diced bell peppers and cook for 5-7 minutes.
- Season chicken thighs with salt and pepper, then add to the pot and brown for 5 minutes on each side.
- Add diced tomatoes and stir to combine.
- Pour in chicken broth, add bay leaves, thyme, and red pepper flakes.
- Bring to a gentle boil, then reduce heat to low and cover. Simmer for 30-40 minutes.
- Check chicken for doneness, it should be fork-tender. Adjust seasoning if necessary.
- Serve hot, garnished with fresh herbs if desired.
Notes
For variations, consider adding zucchini or carrots, or a splash of coconut milk for creaminess.