Poulet Basquaise

What a delightful chicken with peppers dish from Basque, in the south west of France. The peppers give it a beautiful depth of flavour & in France we would usually serve it with rice, though it would go very well with potato mash as well.

4 Servings

Ingredients:

1 kg chicken thighs

3 onions, finely chopped

4 cloves of garlic, finely chopped

750gr green & red peppers, finely sliced

20cl white wine

6 tomatoes, blanched, peeled & diced

A bouquet garni (2 bay leaves, 3 sprigs of thyme & 6-8 parsley stalks tied together with kitchen string)

Instructions:

Brown chicken in a drizzle of olive oil, until golden on all sides, & then set aside.

Add onions & garlic. Simmer for 3 minutes, stirring regularly.

Follow with the peppers, S&P.

Toss for 5 minutes until the peppers begin to soften.

Add the white wine & tomatoes. Mix well before returning the chicken to the pot, taking care to cover the thighs with the rest of the ingredients.

Bury the bouquet garni in the middle, cover & simmer on medium low heat for 45 minutes.