Chicken Basquaise is a traditional culinary specialty of the Basque Country. The chicken in a piece is simmered in a sauce of peppers, tomatoes and onions in pieces, with garlic and white wine and seasoned with salt, pepper, and Espelette pepper. The sauce, or rather confit of sweet peppers and tomatoes, is in itself another Basque specialty, called piperade, to be consumed hot or cold in accompaniment of scrambled eggs or the dish.
- Cut the peppers into strips and the tomatoes into quarters.
- Peel onions and garlic cloves and chop chop.
- Put the Smoked Cold Pork Belly into cubes and put the Thyme and Bayleaves in the casserole, put in the butter and the olive oil.
- Bring the chicken pieces back over high heat for about ten minutes, they should have a nice gold color.-- -- Reserve the chicken in a dish, keep the juices of the chicken.
- In the same casserole, put the dices of onions, garlic and the strips of sweet peppers. Add a small pinch of salt, a pinch of Espelette pepper and cook for 7 or 8 minutes, stirring once or twice.
- Add tomatoes, diced Pork Belly, thyme and bay leaf and mix. Let cook for 20 minutes over medium heat.
- After 20 minutes, add reserved chicken and cook for 30 minutes, always covered.
If there is no liquid you can add a little White wine. (about 150 ml) and poor a little glass for you too, serve it up, as is, with a nice green salad and white rice.