A dish from Keith Floyd
A Basque chicken braise with sweet peppers, tomatoes, and a little ham, cooked slowly with white wine.
Serves 4
By Keith Floyd
This is the Basque country by way of Floyd's travels: chicken jointed and browned hard, then simmered with peppers and tomato until the sauce is thick and red. He served it straight from the pan with rice and more wine.
Produce
Meat & Poultry
Spices & Seasoning
Other
Joint the chicken, season it, and brown it well in olive oil in a wide casserole. Set the pieces aside.
Soften the sliced onion and peppers in the same pan, then add the garlic and the diced ham and cook for a few minutes more.
Return the chicken, add the chopped tomatoes and the wine, and bring to a simmer. Cover and cook gently for about forty minutes.
Uncover, raise the heat, and reduce the sauce until it coats the chicken. Check the seasoning and serve with rice or potatoes.
Adapted from Floyd on France.
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