Poulet à la Basquaise

Name: Poulet à la Basquaise
Ingredients: piment d’Espelette; olive oil, chicken fat or butter; olive oil, chicken fat or butter; olive oil, chicken fat or butter; 1 onion, peeled and sliced; 300 mls (½ pint) dry white wine; 3 or 4 sweet red peppers; 1 sweet green pepper; 2 kg (4 lbs) organic or free-range chicken, jointed; 2 tablespoons plain flour; salt; pepper; 50 g (2 oz) Bayonne or other cured ham, diced or shredded; 1 bay leaf; 50 g (2 oz) Bayonne or other cured ham, diced or shredded

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

2 kg (4 lbs) organic or free-range chicken, jointed
2 tablespoons plain flour</

Main course

Method

Dust the chicken joints with the flour, season with the salt, pepper and piment d’Espelette (the small dried peppers from Espelette in the Basque country), for which you can, if necessary, substitute a mildly piquant paprika or pimento. Heat a little fat in a casserole, gently fry the onions, then brown the chicken all over. Pour on the wine, bring to the boil, cover, and simmer for an h