Set out a scale and the equipment for Poulet basquaise. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, red bell pepper, tomato, yellow onion, garlic, smoked paprika, olive oil, bay leaf, kosher salt. Poulet basquaise is cooked in Basque country as its own plate, not as a copy of a restaurant menu. Brown the chicken and simmer it with a heap of pepper, onion, and tomato until the sauce is jammy. Amounts are for 4 from foods this library can count.
