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.