A classic stew from the Basque region of France where the flavours of neighbouring Spain have a culinary influence. The chicken pieces are on the bone for extra flavour and cooked with smoked bacon lardons, paprika, onions, sweet peppers, fresh aromatic thyme and a regional dry white wine.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 2 tablespoons olive oil
- 115g (4oz) smoked bacon lardons
- 1.5kg (3lb5oz) free range chicken- thighs and legs on the bone and skin left on
- 2 tablespoons butter
- 2 large onions– cut into rustic wedges
- 3 garlic cloves- finely chopped
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper
- 250ml (9floz) dry white wine
- 250ml (9floz) chicken stock
- 4 tablespoons tomato puree
- 2 red peppers- cut into large pieces
- 1 green pepper- cut into large pieces
- 400g (14oz) ripe full flavoured tomatoes– diced
- 2 tablespoons freshly chopped thyme
- 2 bay leaves
- 1 tablespoon corn flour mixed with 2-3 tablespoons of water
- Salt and coarse black pepper to season
- Roughly torn French parsley to serve
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Method
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1Heat the oil in the casserole over a low-medium heat, add the bacon lardons and sauté until they are browned and the oil has rendered out of the fat. Remove with a slotted spoon leaving the oil in the pot and set to one side.
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2Season the chicken well with salt and black pepper and brown in the flavoured oil in two batches, removing and setting to one side with the reserved bacon.
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3Reduce the heat to low and add the butter to the casserole. Once melted add the onions and cook slowly for 4-5 minutes until lightly caramelised. Stir in the garlic, paprika and the cayenne pepper and cook for a further 1-2 minutes.
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4Pour in the wine and stir to remove the caramelised pieces from the base of the pan.
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5Turn up the heat and simmer until the wine is reduced by half. Add the stock and tomato puree and simmer for a further 2 minutes.
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6Return the browned chicken and bacon to the casserole. Stir in the peppers, tomatoes, fresh thyme and bay leaves. Bring the contents to a simmer, then turn down the heat, place on the lid and cook for 45-50 minutes or until the chicken is tender.
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7Remove the lid and stir in enough of the cornflour and water mixture to thicken the sauce to the desired consistency. Season to taste with some salt and pepper.
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8Remove the bay leaves and serve the casserole with roughly chopped French parsley.
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9Cook’s notes
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10Paprika is a typical spice in Mediterranean cuisine as it adds colour and flavour. If possible choose a good quality unsmoked, slow-roasted Spanish version, also known as pimenton as it will be sweeter in flavour and less harsh than the Hungarian paprika.
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11A good regional wine well suited to this recipe is Txakoli. This is a lightly sparkling dry white wine with a high acidity and lower alcohol content.
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