CUISSE DE POULET À LA SAUCE TOMATE Comment Préparer Des Cuisses De Poulet Rôti Et À La Sauce Tomate

Heat olive oil in a large skillet over medium heat until shimmering.

Season chicken thighs with salt and black pepper.

Add chicken thighs to the skillet and brown on all sides, about 5-7 minutes.

Remove chicken from the skillet and set aside.

Add chopped onions and bell peppers to the skillet; sauté until softened, about 4-5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Pour in red wine and scrape up any browned bits from the bottom of the skillet.

Add canned tomatoes, chicken broth, bay leaves, and thyme; stir to combine.

Return the chicken to the skillet, nestling it into the sauce.

Bring to a simmer, then reduce heat to low and cover.

Cook for 30-35 minutes, until chicken is cooked through and tender.

Add sliced carrots and cook for an additional 10-15 minutes.

Remove bay leaves and adjust seasoning with salt and black pepper.

Garnish with chopped parsley before serving.

Spice Level:

Allergens