# Basque-Style Chicken

> A classic from the French Basque Country that smells like a holiday. Tender chicken, **peppers**, **tomatoes** and white wine simmering together for an hour: the kind of dish that fills the whole house with an incredible smell and pleases absolutely everyone. A little patience for the cooking, a lot of pleasure on the plate.

**Total time** : 1 h 20 · **Prep** : 20 min · **Cook** : 1 h · **Servings** : 4 · **Difficulty** : facile

## Ingredients

- 1 pc Chicken cut into 6 pieces
- 1 kg Tomatoes
- 700 g Bell peppers (green and red)
- 3 pc Onions
- 3 clove Garlic cloves
- 6 tbsp Olive oil
- 20 cl White wine
- 1 pc Bouquet garni
- Salt
- Pepper

## Method

1. Finely chop the onion and garlic. Cut the tomatoes into chunks. Slice the peppers into **strips**.
   _Tip: Don't cut the peppers too thin so they keep some texture after cooking. Ask your butcher to cut the chicken into 6 pieces, it takes them 30 seconds._
2. Heat **4 tablespoons of oil** in a Dutch oven over medium heat. Cook the onions, garlic and peppers for **5 minutes**.
   _Tip: No need to colour them deeply: you just want to soften them slightly. They'll keep cooking for a long time._
3. Add the tomatoes to the pot, season with salt and pepper. Cover and simmer over low heat for **20 minutes**.
   _Tip: If your tomatoes aren't very juicy (out of season), add a splash of water or stock to prevent sticking._
4. In a separate pan, heat the remaining **2 tablespoons of oil** over high heat. Season the chicken pieces with salt and pepper and **brown them on all sides**.
   _Tip: Good browning takes time. Leave the pieces alone without moving them: they'll develop a nice golden colour and release on their own when ready._
5. Add the browned chicken to the pot with the vegetables. Pour in the **white wine**, add the **bouquet garni**, cover and simmer over low heat for **35 minutes**.
   _Tip: Check the seasoning at the end of cooking. Remove the lid for the last 5 minutes if you want the sauce to reduce a little._

## Tips & variations

Basque chicken is even better the next day: the flavours have had time to develop. Keeps in the fridge for up to **3 days**.

For a more authentic version, add a handful of **black olives** and a pinch of **Espelette pepper** with the white wine.

Serve with **rice**, **steamed potatoes** or simply good bread for mopping up. The sauce is worth soaking up to the last drop.

You can use only thighs and drumsticks if you prefer. The cooking time stays the same.

**Tags** : Less than 1 hour 30 minutes, French, Lunch, Main course, Dinner

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Source : https://disheazy.fr/en/recettes/basque-style-chicken