Poulet basquaise

Name: Poulet basquaise
Total time: 70 min
Yield: Serves 4
Cuisine: Basque Country
Ingredients: 1 free-range chicken, 1.8 kg (4 lb), cut into 8 pieces; 4 bell peppers (2 red, 1 green, 1 yellow); 6 firm tomatoes; 3 yellow onions; 4 garlic cloves; 200 g (7 oz) Bayonne ham, diced; 200 ml (¾ cup) dry white wine; 200 ml (¾ cup) chicken stock; 4 tbsp olive oil; 1 tsp Espelette pepper; 2 sprigs of fresh thyme; 2 bay leaves; 1 bunch of flat-leaf parsley; 1 tsp fine salt; 1 tsp freshly ground pepper

Basque chicken with peppers and tomatoes

⏱ 70 minServes 4Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1free-range chicken, 1.8 kg / 4 lb, cut into 8 pieces
4bell peppers2 red, 1 green, 1 yellow
6firm tomatoes
3yellow onions
4 clovesgarlic
200 g (7 oz)Bayonne ham, diced
200 ml (¾ cup)dry white wine
200 ml (¾ cup)chicken stock
4 tbspolive oil
1 tspEspelette pepper
2 sprigsfresh thyme
2 leavesbay leaf
1bunch of flat-leaf parsley
1 tspfine salt
1 tspfreshly ground pepper

1 free-range chicken, 1.8 kg / 4 lb, cut into 8 pieces
4 bell peppers 2 red, 1 green, 1 yellow
6 firm tomatoes
3 yellow onions
4 cloves garlic
200 g (7 oz) Bayonne ham, diced
200 ml (¾ cup) dry white wine
200 ml (¾ cup) chicken stock
4 tbsp olive oil
1 tsp Espelette pepper
2 sprigs fresh thyme
2 leaves bay leaf
1 bunch of flat-leaf parsley
1 tsp fine salt
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 5 L (5 qt) cast-iron Dutch oven

03 — Method

Take the chicken out 30 minutes ahead. Season generously all over and sprinkle with Espelette pepper.
Seed the 4 peppers and cut into 1.5 cm (½ in) strips. Peel the 6 tomatoes by dropping them into boiling water for 30 seconds, then ice water.
Core and quarter the tomatoes. Thinly slice the 3 yellow onions. Remove the germ from the 4 garlic cloves and crush them.
Heat 3 tbsp of olive oil in the large cast-iron Dutch oven over high heat and brown the chicken on all sides in batches, 10 minutes.
Set the chicken aside. In the same pot, cook the ham for 3 minutes, then add the onions and cook over medium heat for 8 minutes until soft and golden.
Add the peppers and garlic and cook 10 minutes over medium heat, stirring, until soft.
Add the tomatoes, thyme and bay leaf and cook 5 minutes. Deglaze with the white wine and reduce for 3 minutes over high heat, scraping up the browned bits.
Return the chicken with the hot stock. Bring to a simmer, cover and cook over low heat for 35 minutes until cooked through. Sprinkle with parsley and serve with rice.