Basque Chicken

Ingredients

Chicken thighs

4, skin-on and bone-in

Olive oil

2 tablespoons

Onion

1, chopped

Red bell pepper

1, chopped

Garlic

4 cloves, minced

Crushed tomatoes

1 can (14 ounces)

Chicken broth

1 cup

White wine

1/2 cup

Thyme

1 teaspoon, dried

Bay leaf

1

Paprika

1 teaspoon

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper.
2. Add the chicken thighs to the pot, skin-side down, and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the chopped onion and red bell pepper. Sauté for 5 minutes until the vegetables are softened.
4. Stir in the minced garlic and cook for an additional minute until fragrant.
5. Add the paprika, crushed tomatoes, white wine, chicken broth, bay leaf, and thyme. Stir to combine and bring the mixture to a simmer.
6. Return the browned chicken thighs to the pot. Cover and simmer on low heat for 45 minutes, or until the chicken is cooked through and tender.
7. Once done, remove the bay leaf and adjust seasoning with salt and pepper if needed. Serve hot, alongside crusty bread or over a bed of rice.