Poulet Basquaise

Poulet Basquaise

1 chicken about 3and a half pounds, jointed into at least 8, or chicken portions. I like thighs - one per person for a light meal, two more substantial
2 shallots or 1 medium onion, peeled and finely chopped
1 clove garlic, peeled and chopped
1and a half red peppers, deseeded and chopped
Half a green pepper, deseeded and chopped
1 large tomato, skinned, deseeded and chopped
375ml chicken stock
125ml (small wineglass) dry white wine
75gm tomato puree
2 tsp smoked pimento/paprika powder
50 ml olive oil
50 gm pitted black olives
Sprig of thyme
Bay leaf

Heat the olive oil in an ovenproof casserole/saucepan and brown the chicken. Remove the chicken from the pan and set aside
Put the shallot, peppers, paprika, thyme bay leaf and wine into the pan and bring to the boil. Reduce the volume by half
Add tomato puree and chopped tomato, then the chicken stock. Let it simmer for a coupe of minutes, replace the chicken pieces and add the olives.
Put into an oven at 220C gas mark 7 for about 45 minutes.


I think this is better if allowed to cool overnight and reheated the next day. It freezes really well.
The recipe calls for Piment d'Espelette but I just use the Spanish smoked pimento/paprika you find in the 'specialist' area of the supermarket.
The recipe doesn't ask for it but I add just a splash of Tabasco (I think the Piment might have the extra kick)

bon appetit