Poulet Basquaise

Thought to have evolved from a dish shepherds carried across the Basque hills in clay pots, this peppery chicken stew became the traditional Sunday lunch. You can vary the colours of the peppers, add the wonderful piquillos from the Basque country or even their Spanish cousins. But the most important ingredient remains the piment d’Espelette, a distinctive smoky, spicy chilli that will have you hooked. If you can’t get this, do your own thing and give smoked paprika a try - it