recipe and photo from here
This chicken stew is a French classic that was actually invented in a Paris restaurant and has nothing to do with the Basque region of France. It really is a one-pot wonder, and is best served with green beans or a leafy green salad.
Basque ChickenServes 4.
2 tablespoons olive oil
500 grams (1 pound) chicken thigh fillets
2 green peppers
1 onion, diced
2 cloves garlic, minced
4 slices of Virginia ham, diced
1 can diced tomatoes
½ teaspoon vegetable stock powder
salt and pepper to taste
1. Heat the oil in a Dutch oven or heavy-bottomed casserole dish and brown the chicken on all sides.
2. Slice the green peppers into large strips. Add the peppers, diced onion, minced garlic and diced ham to the Dutch oven and cook for about 10 minutes.
3. Add the tomatoes and stock powder, and season well with salt and pepper. Cover and simmer for 15 minutes more.
4. Adjust seasoning and serve immediately.
bon vendredi à tous, Leeann x