BASQUAISE CHICKEN WITH BAYONNE HAM

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BASQUAISE CHICKEN WITH BAYONNE HAM

Serves: 6 Time: 02:00 Skill:
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  • 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

 

  1. Cut the peppers into strips (after removing the pips).
  2. Cut Bayonne ham into slices.
  3. Remove the chicken pieces when the skin is brown on all sides.
  4. Add the oil and discard the slices of Bayonne ham.
  5. Cook, stirring for 2 minutes.
  6. Add garlic and onions.
  7. Then add the peppers when the onions are blondi.
  8. Stir for 1 min, then add chicken pieces.
  9. Reduce the temperature by half, then add the tomatoes and the bouquet garni.
  10. Stir and simmer 10 min.
  11. Mix a tablespoon of the cooking juice with a teaspoon of Espelette pepper.
  12. Mix with a glass of white wine and pour into the casserole.
  13. Mix, salt a little, pepper.
  14. Simmer on low heat for 30 minutes and sprinkle with chopped parsley before serving.
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