Complete Basque Chicken

Instructions

1. 1

   Season the chicken pieces generously with salt, pepper, and half the Espelette pepper. Let them sit at room temperature for 20 minutes - this helps them brown better.

2. 2

   Cut the peppers into strips about 1cm wide, slice the onions, and mince the garlic. Dice the Bayonne ham into small pieces.

3. 3

   Heat the olive oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. You need a pan large enough to hold all the chicken in a single layer.

4. 4

   Brown the chicken pieces skin-side down first, without moving them, for about 5 minutes until the skin is deeply golden and crispy. Turn and brown the other side for 3 minutes. Remove and set aside.

5. 5

   In the same pan, add the diced Bayonne ham and cook for 2-3 minutes until it starts to crisp and renders some fat. The ham adds a wonderful smoky depth.

6. 6

   Add the sliced onions and cook for 5 minutes until softened. Add the peppers and continue cooking for another 8-10 minutes until they start to soften and char slightly at the edges.

7. 7

   Add the minced garlic and remaining Espelette pepper. Cook for 1 minute until fragrant. The Espelette gives warmth without overwhelming heat.

8. 8

   Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it bubble for 2 minutes to cook off the alcohol.

9. 9

   Add the chopped tomatoes and thyme. Stir well and bring to a simmer.

10. 10

    Nestle the chicken pieces back into the sauce, skin-side up - this keeps the skin from getting soggy. Add any juices that collected on the plate.

11. 11

    Partially cover and simmer gently for 25-30 minutes until the chicken is cooked through and the sauce has thickened. Check that the thigh juices run clear when pierced.

12. 12

    Taste the sauce and adjust seasoning. Serve directly from the pan with crusty bread to soak up the sauce, or over rice or potatoes.

Nutritional values

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