Poulet basquaise, Basque chicken with peppers and tomatoes

Steps

1. 1

   Season the chicken with salt and pepper. Brown it skin-side down in the olive oil over medium-high heat until richly golden. Set aside.

2. 2

   In the same pot, cook the sliced onion and peppers for about 8 minutes, until soft and lightly sweet. Add the garlic and Espelette pepper.

3. 3

   Return the chicken to the pot. Add the crushed tomatoes, white wine, and bay leaf. Bring to a gentle simmer.

4. 4

   Cover and cook for 25 minutes. Uncover and continue cooking for 15 to 20 minutes more, until the sauce looks glossy and lightly reduced.

5. 5

   Adjust the seasoning, scatter over the parsley, and serve hot with rice, boiled potatoes, or crusty bread.