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BASQUAISE CHICKEN WITH BAYONNE HAM
- 1 chicken of about 1.5kg
- 150 g Bayonne ham
- 4 onions
- Espelette pepper powder
- 3 cloves of garlic
- 3 firm tomatoes
- 1 ripe tomato
- 4 peppers (2 green, 1 yellow, 1 red)
- 10 cl of olive oil
- 1 bouquet garni
- White wine,
- Fresh parsley
- Salt pepper
- Cut the peppers into strips (after removing the pips).
- Cut Bayonne ham into slices.
- Remove the chicken pieces when the skin is brown on all sides.
- Add the oil and discard the slices of Bayonne ham.
- Cook, stirring for 2 minutes.
- Add garlic and onions.
- Then add the peppers when the onions are blondi.
- Stir for 1 min, then add chicken pieces.
- Reduce the temperature by half, then add the tomatoes and the bouquet garni.
- Stir and simmer 10 min.
- Mix a tablespoon of the cooking juice with a teaspoon of Espelette pepper.
- Mix with a glass of white wine and pour into the casserole.
- Mix, salt a little, pepper.
- Simmer on low heat for 30 minutes and sprinkle with chopped parsley before serving.
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