Let your taste buds TRAVEL
Basque chicken
This vibrant chicken dish will transport you to the Basque region – a special area nestled between south-west France and north-east Spain.
SERVES 6 PREP 10 MINS COOK 1 HR 40 MINS
✱ 6 medium plum tomatoes, or 800g canned crushed tomatoes
✱ 2.3kg chicken, cut into eight pieces
✱ 4tbsp extra-virgin olive oil
✱ 85g Bayonne ham or prosciutto, diced
✱ 2 garlic cloves, finely chopped
✱ 2 medium onions, thinly sliced
✱ 2 medium red bell peppers, sliced into 6mm strips
✱ 2 medium green bell peppers, sliced into 6 mm strips
✱ 120ml dry white or rosé wine
✱ 2 fresh thyme sprigs
✱ 1 bay leaf
✱ 1½tsp piment d’Espelette or sweet paprika
1 If using plum tomatoes, cut a small shallow cross in the bottom of each tomato. Prepare an ice bath in a large bowl and bring a large pot of water to a boil. Add the tomatoes to the boiling water and blanch until the skin starts to peel at the edges of the cuts, 10 to 20 seconds. Drain and transfer to the ice bath. Once the tomatoes are cooled slightly, peel off the skin and discard. Roughly chop the tomatoes and set aside.
Season the chicken pieces with salt. In a Dutch oven or large pot over medium heat, add 3tbsp of
