Basque-Style Chicken

Tender chicken falling off the bone, simmered in a melting piperade where peppers have released all their juices. The Espelette pepper provides a long-lasting warmth without overpowering the palate.

• Prep time: 25 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 746
• Protein: 48 g
• Carbs: 30 g
• Fat: 48 g

Ingredients

• 4 piece Chicken leg ( cut in half )
• 150 g Bayonne ham ( thickly diced )
• 2 piece Red bell pepper ( in strips )
• 2 piece Green bell pepper ( in strips )
• 6 piece Round tomato ( in wedges )
• 2 piece Yellow onion ( thinly sliced )
• 3 piece Garlic ( minced )
• 150 ml Dry white wine
• 3 tbsp Extra virgin olive oil
• 1 tsp Hot pepper d'Espelette
• 1 tbsp Wheat flour
• 1 piece Bouquet garni
• 1 pinch Gray sea salt

Instructions

1. Browning the chicken

   In a sauté pan with olive oil, sear the chicken thighs skin-side down. The skin should be golden and crispy. Remove and set aside on a tray.

2. Sweating the aromatics

   In the same fat, add sliced onions and peppers cut into strips. Sweat until the vegetables soften and become translucent. Add pressed garlic at the end.

3. Dusting and deglazing

   Add diced Bayonne ham. Dust with a bit of flour to bind the future sauce, then deglaze with dry white wine, scraping the juices from the bottom of the pan.

4. Simmering the piperade

   Add tomato wedges, bouquet garni, and Espelette pepper. Return the chicken to the pan. Cover and simmer on low heat until the sauce coats the back of a spoon.

Chef's tips

• Do not peel the peppers; their skin adds structure to the sauce.
• If the sauce reduces too quickly, add a small splash of water or broth.
• The dish is even better reheated the next day once the flavors have infused.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.