Basque Braised Chicken with Peppers, Tomatoes and Bayonne Ham

What you need

• 1.4 kg (3 lb) bone-in chicken thighs and drumsticks
• 3 tbsp olive oil
• 100 g (3 1/2 oz) Bayonne ham, cut into strips
• 2 onions, sliced
• 2 red bell peppers, cut into strips
• 1 green bell pepper, cut into strips
• 3 cloves garlic, chopped
• 1 tsp Espelette pepper, or sweet paprika with a pinch of cayenne
• 100 ml (scant 1/2 cup) dry white wine
• 1 can (14 oz) whole peeled tomatoes, 400 g, crushed by hand
• 3 sprigs fresh thyme
• 1 leaf bay leaf
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 2 tbsp fresh parsley, chopped
• cooked white rice, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F).

2. 2

   Season the chicken with half the salt and the pepper.

3. 3

   Heat 2 tbsp of the oil in a large ovenproof sauté pan over medium-high heat. Brown the chicken skin side down until golden, 6-7 min, then turn and brown the other side for 3 min. Move it to a plate.

4. 4

   Pour off most of the fat, add the remaining oil and lower the heat to medium. Cook the onions and ham until the onions are soft, about 5 min.

5. 5

   Add the peppers and cook, stirring, until they begin to soften, about 8 min.

6. 6

   Stir in the garlic and Espelette pepper and cook for 1 min.

7. 7

   Pour in the wine, scrape up the browned bits and boil for 1-2 min.

8. 8

   Add the tomatoes, thyme, bay leaf and the rest of the salt. Simmer until the sauce thickens, 5-6 min.

9. 9

   Place the chicken in the sauce, skin side up, and pour in the juices from the plate.

10. 10

    Bake uncovered until the chicken reaches 74 °C (165 °F) inside and the sauce is thick, 40-45 min.

11. 11

    Discard the thyme stems and bay leaf. Taste and adjust the salt.

12. 12

    Sprinkle with the parsley and serve with the rice.

Imported from ricardocuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.