By Catherine B
Fine French delicacies await you in Aquitaine. Renowned worldwide for its Duck Confit and Foie Gras, it also boasts the mouth-watering Bayonne ham, luxurious Perigord truffles and Basquaise Chicken. Plum trees can be found far and wide and the fruits are used in many dessert dishes, such as gateau moelleux aus prunes (plum cake).
- 2 chicken thighs
- 1 small pepper rouge
- 1 small pepper coaxial small pepper vert
- 1 box of tomatoes pelees2 small oignons
- 1 case of olivesel oil and poivreherbes of Provence
Level of difficulty Average
Preparation time 20mins
Cooking time 70mins
Cost Average budget
Finely chop two onions. Pan fry the two thighs of chicken on all sides in olive oil.
If it starts to add to the pan, add water, not more olive oil.
Place the chopped onions around the chicken to brown. Add salt and pepper.
Cook for about 1 hour over a low heat, turning the thighs occasionally and adding water if necessary.
After cooked, add the peppers and peeled tomatoes and sprinkle with mixed herbs.
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