Poulet Basquaise

Heat 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. 

Season 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. 

Reduce 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. 

Pour in the wine and stir to remove the caramelised pieces from the base of the pan. 

Turn 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. 

Return 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. 

Remove 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. 

Remove the bay leaves and serve the casserole with roughly chopped French parsley. 

Cook’s notes: 

Paprika 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 pimentón as it will be sweeter in flavour and less harsh than the Hungarian paprika. 

A 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.