Seasonal Recipes

Basque Braised Tomato Basil Pepper Chicken

Serves 4-6


2 lb, 5-6 Boneless Skinless Chicken Thighs

1 Tbsp Olive Oil

½ Onion, Sliced

1 Red or Orange Bell Pepper, sliced in strips

1 Tbsp Sweet Paprika

1 Garlic Clove, Minced

1 Jar (31.5oz) La Madeleine Tomato Basil Soup

Spanish Green Olives, Pitted and Roughly Chopped

Freshly Torn Basil & Parsley

Salt & Pepper

Thick slices of toasted sourdough bread or your favorite cooked orzo or rice.


  • Pat dry chicken thighs and season with salt and pepper
  • Place oil in a 12” sauté pan or cast-iron skillet over medium heat.
  • Sear chicken thighs 2 minutes each side to brown and place seared chicken aside.
  • In the same pan sauté onions and bell peppers until caramelized.
  • Add paprika, garlic, chicken, and soup to pan cover and simmer on low for 12-25 min until chicken is tender, stirring occasionally.
  • While simmering, Toast thick slices of sourdough bread drizzled in high-quality olive oil or prepare your favorite orzo or rice.
  • Finish with freshly torn basil, parsley, and chopped Spanish green olives.

French Press