Poulet Basquaise

Shopping list

• 1.2 kg chicken thighs and drumsticks — bone-in, skin-on

  Sub
• 3 tbsp plain flour — for dusting

  Sub
• 3 tbsp olive oil

  Sub
• 100 g jambon de Bayonne or prosciutto — roughly chopped

  Sub
• 2 piece medium onions — sliced

  Sub
• 2 piece red bell peppers — deseeded and cut into strips

  Sub
• 1 piece yellow bell pepper — deseeded and cut into strips

  Sub
• 4 clove garlic cloves — sliced

  Sub
• 6 piece ripe plum tomatoes — roughly chopped

  Sub
• 150 ml dry white wine

  Sub
• 1 tbsp tomato purée

  Sub
• 3 piece fresh thyme sprigs

  Sub
• 2 piece bay leaves

  Sub
• 1 tsp piment d'Espelette or mild paprika

  Sub
• 1 tsp sea salt

  Sub
• 0.5 tsp ground black pepper

  Sub
• 1 tbsp fresh basil leaves — torn

  Sub

Step by step

1. 1

   Pat the chicken pieces dry with kitchen paper, then season with salt and pepper. Dust lightly with the plain flour, shaking off any excess.

2. 2

   Heat 2 tablespoons of olive oil in a large heavy casserole or flameproof pot over medium-high heat. Brown the chicken pieces in batches for 3– 4 minutes per side until golden, then remove and set aside.

3. 3

   Reduce heat to medium, add the remaining tablespoon of oil, then add the chopped jambon de Bayonne and sauté for 2 minutes until lightly crisped.

4. 4

   Add the sliced onions and cook for 5– 6 minutes, stirring occasionally, until softened and translucent.

5. 5

   Stir in the garlic and cook for 1 minute, then add all the peppers and cook for 8 minutes, stirring occasionally, until they begin to soften.

6. 6

   Add the chopped tomatoes, tomato purée, piment d'Espelette, thyme, and bay leaves, stirring to combine. Cook for 3 minutes until the tomatoes start to break down.

7. 7

   Pour in the white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

8. 8

   Return the chicken pieces to the pot, nestling them into the sauce. Reduce heat to low, cover, and simmer gently for 45– 50 minutes until the chicken is cooked through and tender.

9. 9

   Remove the thyme sprigs and bay leaves. Adjust seasoning if needed. Scatter with torn basil leaves before serving.

10. 10

    Serve hot with crusty baguette or steamed rice.