Poulet Basquaise

Instructions

1. Step 1

   Prepare the onions, bell peppers, garlic, ham, and tomatoes as described in the ingredient list.

   Cookware: Chef Knife, cutting board

2. Step 2

   Season the chicken thighs with ⅝ tsp (4 gr) of the salt and all of the black pepper.

   Ingredients used: 2.0 gr Black Pepper, 8.0 piece Chicken Thigh, 4.0 gr Fine Salt

   Cookware: plate

3. Step 3

   Heat the olive oil in the Dutch oven over medium heat. Brown the chicken in batches, skin-side down first, then transfer it to the plate.

   Timer: 12 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven, plate, tongs

4. Step 4

   Add the ham to the pot and cook over medium heat until its edges begin to color.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 gr Ham

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Add the onions and bell peppers. Cook over medium heat, stirring occasionally, until softened.

   Timer: 8 min (fixed)

   Ingredients used: 3.0 piece Bell Pepper, 2.0 piece Onion

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Stir in the garlic and Espelette pepper, and cook just until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Espelette Pepper, 12.0 gr Garlic

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Pour in the white wine and scrape up the browned residue. Simmer until the wine is reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 ml dry white wine

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Add the tomatoes, thyme, bay leaves, and the remaining salt. Bring the sauce to a gentle simmer over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 2.0 gr Dried Thyme, 2.0 gr Fine Salt, 800.0 gr Tomato

   Cookware: Dutch oven, wooden spoon

9. Step 9

   Return the chicken and any collected juices to the pot, keeping the skin mostly above the sauce. Cover and braise over low heat.

   Timer: 25 min (fixed)

   Cookware: Dutch oven, tongs

10. Step 10

    Uncover and continue cooking over low heat until the sauce thickens and the chicken reaches 74°C internally. Discard the bay leaves before serving.

    Timer: 10 min (fixed)

    Cookware: Dutch oven, instant-read thermometer, tongs