I like the Basque chicken . It’s a dish that smells good in summer and vacations. Normally it is made with sweet peppers, a specialty of the Basque country, but outside this region, I’m not sure you can find it easily. You just have to replace them with peppers. (yes, I know I live dangerously)
Otherwise in this recipe I put Bayonne ham and did not add white wine. But you will find on the world wide internet variants without ham and with white wine or without ham and without white wine.
Why make it simple when you can make it complicated, I ask you.
Anyway, this is my recipe, I like it like that. 🙂
You need for 6 persons
Wash the sweet peppers and tomatoes. Remove the stalks, remove the ribs and seeds from the peppers. Cut peppers into strips and tomatoes into quarters. If you have time, peel the tomatoes and peppers.
Peel the onions and garlic cloves and chop them all.
Remove the fat from the ham and cut it into cubes.
In the same casserole that contains only a little cooking fat, the chicken being quietly in a dish waiting for its time, put the diced onions, garlic and sweet pepper strips. Add a small pinch of salt, a good pinch of Espelette pepper and cook for 7 or 8 minutes, mixing once or twice.
Then add the tomato quarters, the diced ham, the thyme and the bay leaf and mix. Cover and cook for 20 minutes over medium heat.
After 20 minutes, add the reserved chicken and cook for 30 minutes, still covered. If there is not enough liquid you can add a little water. Some people add white wine (about 150 ml), but I find it brings a little too much acidity.
If there is too much liquid left 2 options :
- Continue cooking uncovered for 5 minutes
- or, if there is really too much, remove the chicken and its garnish, put them in a dish, then reduce the sauce to a low boil until it becomes more velvety.
Serve as is, with steamed potatoes or white rice.