Poulet Basquaise is of my favorite French dishes ever. Turns out, it’s one of the easiest thing to make as well, so it’s safe to say that I cook this at least once or twice a month. What’s great is that it is made with bell peppers and red bell pepper is a great source of vitamin C. I know a lot of people who have difficulties digesting bell peppers. Thank God we don’t have that problem! 😉
- Olive oil
- Chicken (one whole cut in pieces / or specific parts)
- 1 onion, sliced
- 3 garlic cloves, diced
- 1 cup of white wine
- 1 can diced tomatoes
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- A handful fresh parsley, roughly chopped
- 1 tablespoon paprika
- 1 tablespoon of sugar (if needed)
- Black Pepper
Start by heating olive oil in a cooking pan. Brown the chicken on all sides. When it’s done, transfer the chicken to a plate.
Transfer the onion and garlic to the cooking pan. Cook until onion becomes translucent.
Add the glass of white wine to deglaze the pan. Let it boil for at least 5 minutes.
Transfer the chicken back to the pan. Add a can of canned tomatoes. Season with salt and black pepper.
Add the green, red, and yellow bell peppers. Stir and lower the heat.
Add the parsley and a tablespoon of paprika. Stir. Season again with salt and black pepper, if needed. Also, if it’s a little sour, you may add a pinch of sugar.
Let it simmer for at least 30 minutes on low heat.
Serve hot with white rice preferably. Enjoy!
By the way, this is one of those dishes that’s even better the next day! 🙂
Oh yeah, Baby Girl came back home from her Scouts Weekend last Sunday. Even if she was only away for 1 night, I missed her terribly! I’m not really the clingy type, so as long as she’s happy I let her join whatever activities she wants to join (within reason of course). Turns out, she enjoyed her weekend a lot, so I guess there will be more Scouts Weekend to come.