Poulet Basquaise

Ingredients

• 1chicken — cut into 8 pieces
• 2red bell peppers — sliced
• 2green bell peppers — sliced
• 4ripe tomatoes — chopped
• 2onions — sliced
• 3 clovesgarlic — minced
• 100 mldry white wine
• 3 tbspolive oil
• 1 tsppiment d'Espelette
• to tastefine salt and black pepper

Method

1. Begin by preparing the chicken. Pat the chicken dry to remove excess moisture, which helps in achieving a golden crust. Season it generously with fine salt and black pepper. Heat 3 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil shimmers, add the chicken pieces skin-side down. Brown them until the skin is golden and crisp, about 5-7 minutes per side. Remove the chicken from the pan and set aside.
2. In the same skillet, reduce the heat to medium and add the aromatics. Slice 2 onions and 3 cloves of garlic thinly, then add them to the pan. Sauté until the onions become translucent and the garlic is fragrant, stirring occasionally to prevent burning.
3. Prepare the vegetables by slicing 2 red bell peppers and 2 green bell peppers into thin strips. Add them to the pan with the onions and garlic. Cook until the peppers begin to soften and their colors become vibrant, about 5 minutes.
4. Dice 4 ripe tomatoes and add them to the pan. Stir everything together, allowing the tomatoes to break down and release their juices. This creates a rich base for the sauce. Sprinkle 1 teaspoon of piment d'Espelette over the mixture for a touch of heat and depth.
5. Pour in 100 ml of dry white wine, stirring to deglaze the pan and incorporate any browned bits from the bottom. Let the wine simmer for a couple of minutes until it reduces slightly, intensifying the flavors.
6. Return the browned chicken pieces to the pan, nestling them into the vegetable mixture. Ensure the chicken is partially submerged in the sauce. Cover the pan with a lid and reduce the heat to low. Allow the dish to simmer gently for about 30 minutes, or until the chicken is cooked through and tender. The meat should easily pull away from the bone, and the sauce should be cohesive and flavorful.
7. Once the chicken is cooked, taste the sauce and adjust seasoning with salt and black pepper if necessary. Let the dish rest for a few minutes off the heat, allowing the juices to settle back into the meat. Serve the Poulet Basquaise hot, accompanied by crusty bread or rice to soak up the delicious sauce.