Poulet Basquaise

Ingredients

• 1.6 kg (3.5 lb) chicken thighs and drumsticks, skin on
• Salt and black pepper
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 garlic cloves, minced
• 2 red bell peppers, sliced
• 1 green bell pepper, sliced
• 1 tsp Espelette pepper or sweet paprika, plus a pinch of cayenne
• 125 ml (1/2 cup) dry white wine
• 1 can (400g) plum tomatoes, crushed by hand
• 125 ml (1/2 cup) chicken stock
• 1 bay leaf
• 2 tbsp chopped parsley

Before you cook

• Season the chicken pieces all over with salt and pepper.
• Slice the onion and both colors of bell pepper.
• Mince the garlic.

Steps

1. Heat the olive oil in a large heavy pot over medium-high heat.
2. Brown the chicken pieces skin-side down for 5 minutes, then turn and brown the other side for 3 minutes.
3. Transfer the chicken to a plate and set aside.
4. Add the onion to the pot and cook for 4 minutes, until softened.
5. Stir in the garlic and bell peppers and cook for 5 minutes, until the peppers start to soften.
6. Stir in the Espelette pepper and cayenne and cook for 30 seconds.
7. Pour in the white wine and scrape up any browned bits from the bottom of the pot.
8. Add the crushed tomatoes, chicken stock, and bay leaf and stir to combine.
9. Nestle the chicken pieces back into the pot, skin-side up.
10. Bring the liquid to a simmer, then cover and reduce the heat to low.
11. Simmer for 30 minutes, until the chicken is cooked through and tender.
12. Uncover and simmer for 5 more minutes to thicken the sauce slightly.
13. Taste the sauce and adjust the salt.
14. Scatter the parsley over the top and serve straight from the pot with rice.