A beloved Basque classic: browned chicken pieces gently simmered in a slow cooked piperade of red and green bell peppers, tomatoes, onions, garlic, white wine, olive oil, bouquet garni, and Espelette pepper.
Ingredients
- 1.4 kg Free range chicken, cut into pieces
- 2 pieces Yellow onions
- 2 pieces Red bell peppers
- 2 pieces Green bell peppers
- 600 g Ripe tomatoes
- 4 cloves Fresh garlic
- 4 tbsp Extra virgin olive oil
- 15 cl Dry white wine
- 1 piece Fresh bouquet garni
- 1 tsp Espelette pepper AOP
- to taste Fine salt
- to taste Ground black pepper
Method
- Peel the onions and slice them thinly. Wash the bell peppers, remove the stems, seeds, and white membranes, then cut them into even strips. Peel the tomatoes if their skins are thick, then roughly chop them. Peel and lightly crush the garlic.
- Season the chicken pieces with salt and pepper. Heat the olive oil in a large heavy bottomed Dutch oven, then brown the chicken on all sides, working in batches if necessary so it does not boil. Set the browned pieces aside in a dish.
- In the same Dutch oven, cook the onions over medium heat, gently scraping up the browned bits from the bottom. Let them become soft and translucent without burning.
- Add the bell peppers and slowly cook them with the onions. Stir regularly until they begin to soften and turn glossy.
- Add the garlic and stir briefly, then add the chopped tomatoes. Cook until the tomatoes release their juices and the piperade begins to come together.
- Pour in the dry white wine and bring to a simmer, thoroughly loosening the cooking juices from the bottom. Add the bouquet garni and Espelette pepper, then adjust the seasoning slightly.
- Return the chicken pieces to the Dutch oven, skin side up as much as possible. Partially cover and simmer over low heat until the meat is tender, juicy, and well infused with the piperade.
- Remove the lid toward the end of cooking if the sauce seems too thin, so it can reduce gently. It should remain generous and thick enough to coat the chicken, with tender peppers that are still distinct.
- Remove the bouquet garni. Taste the sauce and adjust the salt, pepper, and Espelette pepper. Serve hot, with plenty of piperade spooned around and over the chicken pieces.
Nutrition
Per serving
- Energy
- 682.2 kcal
- Protein
- 86.66 g
- Carbohydrate
- 25.81 g
- Fat
- 22.66 g
- Fibre
- 8.29 g
- Calcium
- 44.92 mg
- Iron
- 3.11 mg
- Magnesium
- 96.39 mg
