Basque-Style Chicken
Ingredients
- 4 pcChicken leg (cut in half)
- 150 gBayonne ham (thickly diced)
- 2 pcRed bell pepper (in strips)
- 2 pcGreen bell pepper (in strips)
- 6 pcRound tomato (in wedges)
- 2 pcYellow onion (thinly sliced)
- 3 pcGarlic (minced)
- 150 mlDry white wine
- 3 tbspExtra virgin olive oil
- 1 tspHot pepper d'Espelette
- 1 tbspWheat flour
- 1 pcBouquet garni
- 1 pinchGray sea salt
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.
