New York Times
Chicken and Pepper Stew
Author:Martha Rose Shulman
10 Ingredients
50 mins
This is an adaptation of a classic French bistro dish, poulet Basquaise. The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted. In this version I use skinned chicken pieces. Serve with noodles, rice or other grains.
Serves
1
Serves
1
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