Poulet Basquaise (Basque Chicken Stew)

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Season the chicken thighs with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Sear the chicken, skin-side down, for 5-7 minutes until golden brown and crispy. Flip and sear for another 3-4 minutes. Remove chicken from the pot and set aside.

Reduce heat to medium. Add the chopped onion, red bell pepper, and green bell pepper to the pot. Sauté for 8-10 minutes, stirring occasionally, until softened.

Add the minced garlic and dried thyme to the pot. Cook for 1 minute until fragrant.

Stir in the diced tomatoes (undrained) and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.

Return the seared chicken thighs to the pot, nestling them into the sauce. Cover the pot and reduce heat to low. Simmer for 30-35 minutes, or until the chicken is cooked through and tender.

Taste and adjust seasoning with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper if needed. Serve hot.