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Basque-Style Chicken Thighs

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Basque-Style Chicken Thighs

with lemon and parsley linguine

Informations supplémentaires
25 min. | 555 kcal | easy | Family, Even better the next day | Printable version
1. Setup Chop the garlic, the onion and the parsley. Cut the pepper into strips. Zest the lemon and cut it in half. Slice the olives.
2. Cook the pasta Bring a pot of salted water to a boil. Add the linguine and cook for 8-10 minutes. Drain. Add 1 2P | 2 3P tbsp of butter, the lemon zest, the parsley and the juice of half a lemon.
3. Cook the chicken In a pan over medium-high heat, add a drizzle of olive oil. Season the chicken thighs with salt and pepper then add to the pan. Cook for 2-3 minutes on each side. Remove and set aside.
4. Cook the vegetables In the same pan, add the onions and cook for 4-5 minutes. Add the garlic, the chili flakes to taste (caution! spicy) and the peppers. Cook for 2-3 minutes.
5. Assemble and simmer In the same pan, add the can of tomatoes, the bouillon cube and 120 2P | 180 3P ml of water. Bring to a boil. Lower the heat, put the chicken back in, lower the heat again, cover and simmer for 10-15 minutes.
6. Plate your dish Serve the chicken with the pasta. Garnish the chicken with the olives. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!
360gChicken Thighs
1unitPepper(s)
30mlGreen Olives
1unitGarlic Clove(s)
1unitLemon
1unitFresh Italian Parsley
398mlDiced Tomatoes
140gLinguine
1unitYellow Onion(s)
1unitChicken Broth Cube(s)
2gChili Flakes
What you need Pot, strainer, pan.
555 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 82g
27%
fat 8g
12%
cholesterol 118mg
39%
fiber 7g
28%
protein 38g
saturated 2g
10%
sodium 969mg
40%
sugar 20g
trans 0g