Chicken thighs in tomato sauce

In this recipe, chicken thighs are slowly cooked in tomato sauce with bell peppers. A heavy casserole, cocotte, is perfect for making this carefree but tasty dish.

2 servings

4 free-range chicken thighs with skin
1 red bell pepper
1 green bell pepper
1 shallot
1 clove garlic
2 tbsp. olive oil
75 ml white wine
75 ml chicken stock
3 tbsp. tomato purée
½ tsp. Piment d’Espelette or other mild chilli powder
2 tbsp. black olives
Fresh basil to decorate

Warm the olive oil over medium heat in a heavy casserole such as Le Creuset. Fry the chicken thighs on both sides until golden.

Wash the bell peppers and cut into strips discarding the seeds. Add to the casserole. Peel the shallot, chop and add to the casserole. Peel and mince the garlic clove and add to the casserole.

Add the white wine, tomato purée, chicken stock, and Piment d’Espelette. Reduce the heat to simmering, partly cover the casserole and simmer for 30 minutes.

Add the black olives and continue simmering without cover for 10 minutes. Meanwhile microwave some new potatoes. Divide the potatoes and stew on the plates and decorate with basil.

1 comment:

  1. Thank you for this wonderful blog. My family used to own the house called 'La Salce', which is at the end of the road (track) from St. Catherine, and below the Col de La Coulette. It's the last house before you get to the wooden bridge that crosses the river that flows down into Ste. Catherine. I would love it you could post any pictures of this area. We had the house for a decade, and sold it in around 2006. We climbed up and over La Coulette many times. I'm living in South Korea now, but your blog makes me want to go back!


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