Poulet En Sauce

Ingredients

• 6 pcs Thyme
• 600 g Chicken Thigh
• 12 g Parsley
• 3 pcs Scallion
• 1 pcs Green Bell Pepper
• 1 pcs Red Bell Pepper
• 6 pcs Garlic
• 1 pcs Onion
• 1 pcs Scotch Bonnet
• 2 tbsp Olive Oil
• 1 tbsp White Vinegar
• 1 pcs Lime
• 1 tbsp Kosher Salt
• 1.25 tsp Black Pepper
• 2 tbsp Tomato Paste
• 250 ml Chicken Stock

Method

1. In a blender, pulse {parsley}, {thyme}, {scallion}, {green_bell_pepper}, half the {red_bell_pepper}, half the {garlic}, half the {onion}, half the {scotch_bonnet}, {olive_oil}, {white_vinegar}, and a squeeze of {lime} with {kosher_salt} and {black_pepper} into a coarse green paste.
2. Rub {chicken_thigh} with the {make_epis} output, coating every surface well so the seasoning penetrates, then cover and refrigerate.
3. Pat the marinated {chicken_thigh} dry on the surface so it browns well. Heat a heavy pot over medium-high heat with a little of the marinade's {olive_oil}, then sear the {chicken_thigh} in a single layer, turning until deeply golden with browned edges. Do not crowd the pot.
4. Lower to medium heat in the same pot. Add the remaining {onion}, {garlic}, {red_bell_pepper}, and {scotch_bonnet} with a pinch of {kosher_salt}, sweat until softened and fragrant, then stir in {tomato_paste} and cook until it darkens slightly and smells sweet. Stir in any remaining epis from the marinade and let it stay green and vivid rather than brown.
5. Return the {chicken_thigh} to the pot, pour in {chicken_stock}, and bring to a gentle simmer over medium-low heat. Cover partially and braise until the sauce is glossy, the chicken is tender, and an instant-read thermometer reads at least 74C at the thickest part.
6. Uncover and reduce the sauce over medium heat until it lightly coats the {chicken_thigh}. Taste and adjust with {kosher_salt}, {black_pepper}, and a squeeze of {lime} for brightness, then scatter in the remaining tender herb bits from the epis for a fresh finish.
7. Rest the {chicken_thigh} off the heat so the juices settle, then spoon over the sauce and serve hot.