Braised chicken straight from the oven isn't just French wine merchant Axel Taris' favorite dish, it's the pride of the Basque Country, its red and green strips of bell pepper flying the region's flag. A light French red wine makes a wonderful accompaniment.
Preparation time
50 min
Ingredients For
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x 4
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-
-
-
x 1
-
-
x 1
-
x 1
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400 g
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-
150 ml
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2 tbsp
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1 tbsp
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300 ml
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150 g
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Preparation
1
Season the chicken pieces with salt and fry in hot oil in a roasting pan, first skin side down, then flesh side down on a medium heat, until golden brown – this may take a good 20 minutes.
2
Meanwhile, make a bouquet garni with the herbs, using kitchen string. Peel the onions and cut into thin strips, then set aside. Cut the peppers into quarters, then strips. Season with salt and set aside.
3
Roughly dice the tomatoes, season with salt, and set aside. Peel and finely slice the garlic. Remove the fried chicken pieces from the pan, add the onions, garlic and strips of pepper to the fat and briefly sauté them. Deglaze with the white wine and leave to simmer for 2-3 minutes without covering. Set the oven to 200°C.
4
Sprinkle everything with ground paprika and Piment d'Espelette. Mix in the tomato paste, followed by the tomatoes. Add the bouquet garni. Leave everything to simmer for 4 minutes. Fill with stock, place the chicken pieces on top, skin side up, and place the pan in the oven.
5
Cook for 20 minutes. Now it's time to prepare the rice according to the instructions on the pack. Remove the bouquet garni before serving, lightly season the chicken with pepper and serve with the rice.
Contributor
Stevan Paul
Editor
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