Poulet (chicken) Basquaise

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 the sauce

p    Heat 3 tablespoons of the oil in a large oven-proof casserole dish.

Add the ham and fry until crispy, remove from the pan and drain on some kitchen paper.
Add to the pan the chopped garlic and bay leaf, cook for a minute and then add the sliced shallots and peppers .        
Cook on a low heat for 30 minutes, until the mix is very soft and slightly caramelised.
Add the cognac and flambé, followed by the white wine. Reduce the liquid by half before adding the tomatoes.
Cook the sauce on a low heat for 20 minutes.
Season the sauce with some salt and a pinch of caster sugar.

        To cook the chicken

In a large frying pan, heat the remaining oil and fry the chicken on both sides until golden brown. Season with salt and pepper            

Transfer the chicken pieces into the simmering pepper sauce and place the casserole dish into the oven and cook for 20 minutes.    
Once ready, serve the Poulet Basquaise with a sprinkle of freshly chopped parsley and the crispy Bayonne ham.       

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   My tips:

·    Swap the whole chicken for 1.5kg of chicken thighs and legs
Add a couple of finely chopped red chillies at the same time as the shallots and peppers  to add extra spice  
Or add 2 tsps of Espelette pepper (widely available) at the same time as the garlic to add a punch of flavour and spice