Step by step

Method

4 steps

1. 1

   Pat 4 bone-in skin-on chicken thighs dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat 1 tablespoon olive oil in a wide skillet or Dutch oven over medium-high. Brown skin-side down 6–8 minutes without moving until the skin is deep golden and crisp; flip 1–2 minutes, then transfer to a plate.

2. 2

   In the same pan, cook 1 sliced yellow onion and 2 sliced red bell peppers 6 minutes until soft and a little blistered at the edges. Stir in 3 minced garlic cloves and 1 teaspoon sweet paprika for 30 seconds until the paprika smells warm, not raw.

3. 3

   Pour in one 14-oz can crushed tomatoes and ½ cup low-sodium chicken broth, scraping up the browned bits. Nestle the chicken back in skin-side up so the skin stays above the sauce.

4. 4

   Cover and simmer over medium-low 25–30 minutes until the chicken hits 165°F and feels tender at the bone. Uncover and simmer a few minutes if the sauce looks thin. Finish with 2 tablespoons chopped parsley. You want crisp-skinned chicken basquaise in a sweet pepper-tomato sauce — not soggy pale skin or a watery underseasoned stew.