1 chicken, about 3 lbs (1.4 kg), cut into 8 pieces
3 tablespoons (45 ml) olive oil
1 yellow bell pepper, cut into 1/2-inch (1-cm) strips
1 red bell pepper, cut into 1/2-inch (1-cm) strips
1 onion, cut into thin wedges
1/4 lb (115 g) Bayonne ham, about 1/4-inch (1/2-cm) thick, cut into strips or
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a large ovenproof skillet, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.
In the same skillet, sauté the peppers, onion, Bayonne ham, garlic and thyme over high heat, about 5 minutes. Add oil, if needed. Add the Espelette pepper and cook for about 1 minute. Add the tomatoes and reduce for 4 to 5 minutes or until it thickens. Place the chicken pieces, skin side up, in the sauce.
Bake for about 45 minutes or until the chicken is cooked throughout. Remove the thyme sprigs. Adjust the seasoning. Sprinkle with parsley.
Serve with plain or saffron rice.
In Recipes-list.com we have selected the most viewed recipes from category -
Enjoy the best recipes specially selected for you! Basque Chicken is the right choice that will satisfy all your claims.