French Chicken Basquaise with Peppers

Ingredients

• 8 boneless skinless chicken thighs
• 1 tsp kosher salt, plus more to taste
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken broth
• 1 tsp sweet paprika
• 1/2 tsp dried thyme
• 2 tbsp chopped parsley
• Black pepper
• Cooked rice, boiled potatoes or crusty bread, for serving

Steps

1. Season chicken with salt and pepper. Brown in olive oil in a wide skillet, 4 minutes per side; transfer to a plate.
2. Cook peppers and onion in the same skillet until softened and lightly browned, 8 minutes.
3. Add garlic, paprika and thyme; cook 30 seconds. Stir in tomatoes and broth.
4. Nestle chicken into the sauce, cover and simmer gently for 14 to 16 minutes.
5. Check that the thickest chicken piece reaches 165°F, then uncover and simmer briefly to thicken the sauce.
6. Scatter with parsley and serve over rice, potatoes or crusty bread.

Allergen note: Contains gluten. Check serving accompaniments.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.