French with Nicole

This classic dish originates from the French Basque region. The chicken is slowly pot roasted in a pepper sauce called piperade , made from melted red and green peppers, shallots, garlic and tomatoes. Serve the Poulet Basquaise with a side dish of sauté potatoes or boiled rice . Serves 4 Cooking time: 50 minutes Ingredients 1.5 kg whole chicken (free range and corn-fed if you can) 6 tbsp. olive oil 3 banana shallots, finely sliced 2 gloves of garlic, finely sliced 1 large red pepper, finely sliced 1 large green pepper, finely sliced 1 bay leaf 4 sprigs of thyme Pinch of caster sugar 50 ml of brandy 100 ml white wine 1kg fresh plum tomatoes, roughly chopped (or a tin) 100gr Bayonne ham, finely sliced (or Serrano ham or similar) Salt and pepper    Method ·         Pre-heat your oven to 200°C/400°F/Gas Mark 6. Start by butchering the chicken into 8 pieces: 2 wings, 2 breasts, 2 legs and 2 thighs. Cut the breasts into 2 pieces. ·        To prepare th