Originally from the Basque country, in the south west of France, Basque chicken traditionally uses Bayonne ham and goose fat. Here's a slightly lighter, but equally delicious recipe; and as always, really easy to make. To simplify things even more, and especially out of season, you can use a can of - good quality - diced tomatoes.
- 1 chicken (preferably yellow-skinned)
- 6 tomatoes, peeled and diced
- 2 onions, chopped
- 2 cloves of garlic, minced
- 2 red peppers
- 2 green peppers
- 1 bouquet garni (or 1tsp mixed herbs)
- Olive oil
- Salt and pepper
Cut chicken into pieces. Brown the chicken pieces, a few at a time, in olive oil in.
Wash peppers, cut into quarters and remove seeds.
In a casserole, heat a little olive oil and cook garlic and onions until translucent.
Add peppers, the bouquet garni and tomatoes.
Add peppers, the bouquet garni and tomatoes.
Season for taste, mix well and place the chicken over the piperade.
Cover the preparation and cook over low heat for 45 minutes, stirring occasionally.
Serve chicken sprinkled with Basque Espelette chilies, and white rice.
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