Chicken Tomato and Pepper Stew (French Poulet Basquaise)

This hearty chicken dish is emblematic of the Basque region's affection for colourful, peppery stews.The chicken is slowly pot roasted in a pepper sauce called pipérade, made from melted red and green peppers, shallots, garlic and tomatoes. You can serve Chicken Basquaise with a side dish of sautéed potatoes or boiled rice.

1 (3 lb) whole chicken (1.5 kg)
6 Tbsp. extra virgin olive oil
3 banana shallots, finely sliced
2 cloves garlic, finely chopped
1 large red pepper, finely sliced
1 large green pepper, finely sliced
1 bay leaf
4 sprigs thyme
1 pinch caster sugar
cognac (50 mL)
white wine (100 mL)
fresh plum tomatoes, roughly chopped (1 kg)
Bayonne ham, finely sliced (100 g)
sea salt
black pepper, freshly ground

Garnish:
chopped parsley

Preheat your oven to 400°F (200°C, Gas Mark 6).

Start by butchering the chicken into 8 pieces, that is 2 wings, two breasts, two legs and two thighs. Cut the breasts into two pieces.

Prepare the Sauce:
Heat 3 Tbsp. of the oil in a large oven-proof casserole dish. Add the ham and fry until crispy, remove from the pan and drain on some kitchen paper. Add to the pan the chopped garlic and bay leaf and wait until it begins to jump before you add the sliced shallots and peppers.

Cook on a low heat for 30 minutes, until the mix is very soft and slightly caramelized. Add the cognac and flambé, followed by the white wine. Reduce the liquid by half before you add the fresh chopped tomatoes. Cook the sauce on a low heat for 20 minutes until the tomatoes have melted. Season the sauce with some salt and a pinch caster sugar.

In a large frying pan, heat the remaining oil and fry the chicken on both sides until golden brown. Season with salt and pepper.

Transfer the chicken pieces into the simmering pepper sauce and place the casserole dish into the oven and cook for 20 minutes.

Once ready, serve the Chicken Basquaise with a sprinkle of freshly chopped parsley and the crispy Bayonne ham.

Makes 4 servings.

Suggested Pairing: A red Bordeaux.

For Dessert: A Basque pumpkin cornbread.