Traditional Basque Chicken Recipe

Preparation of the ingredients Cut the onions, tomatoes, and peppers into small pieces and set them aside in different dishes. Cut the chicken into 8 to 10 pieces.

Preparation of the chicken In a pan, sauté the chicken pieces in very little olive oil, browning them well after first coating them in flour to create a good crust. Once well browned, deglaze with dry white wine.

Cooking the onions and peppers In a pot, sauté the onions in a little olive oil. Once they are translucent, add the garlic and the peppers.

Add the chicken and tomatoes. Add the pieces of chicken to the pot along with the white wine that hasn't evaporated. Top with crushed tomatoes. Add the bouquet garni.

Slow cooking: Let cook on very low heat for at least two hours, stirring occasionally to prevent sticking to the bottom.

Juice Reduction If there is too much juice, leave the pot uncovered during the last fifteen minutes or add a few grains of rice to absorb the excess juice.