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Le Chaudron recipe
Poulet basquaise allégé
Light Basque chicken with peppers
⏱ 50 minServes 4Easy350 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4skinless chicken legs200 g (7 oz) each
2bell peppersred and green
2onions
3 clovesgarlic
400 g (14 oz)tomatoes, chopped
1 tspEspelette pepper
2 tbspolive oil
1 sprigthyme
1 pinchsalt and pepper
1 tbspchopped parsley
- 4 skinless chicken legs 200 g (7 oz) each
- 2 bell peppers red and green
- 2 onions
- 3 cloves garlic
- 400 g (14 oz) tomatoes, chopped
- 1 tsp Espelette pepper
- 2 tbsp olive oil
- 1 sprig thyme
- 1 pinch salt and pepper
- 1 tbsp chopped parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Seed the peppers and cut into 1 cm (½ in) strips. Slice the onions and chop the garlic.
- Heat the olive oil in a large Dutch oven over medium-high heat. Season the chicken.
- Brown the chicken for 5 minutes per side and set aside.
- In the same pot, sweat the onions for 5 minutes, then add the peppers.
- Cook for 8 minutes, stirring. Add the garlic and Espelette pepper and cook for 1 minute.
- Add the chopped tomatoes and thyme sprig and stir.
- Return the chicken, pushing it into the sauce. Cover and lower the heat.
- Simmer, covered, for 35 minutes until the chicken is tender. Sprinkle with parsley to serve.
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