← Nouns Cooking · French

Ingredients

• 8 bone-in, skin-on chicken thighs (about 1.4 kg)
• salt and black pepper
• 3 tbsp Olive oil
• 80 g Bayonne ham or prosciutto, cut into strips
• 2 Onion, thinly sliced
• 4 cloves Garlic, sliced
• 2 red peppers, cut into strips
• 2 green peppers, cut into strips
• 400 g tin of chopped tomatoes (or 4 ripe tomatoes, chopped)
• 150 ml dry white wine
• 1½ tsp Piment d’Espelette (mild Basque chilli)
• 3 sprigs Thyme
• 1 Bay leaves
• 1 handful Parsley, chopped

Method

1. Season the chicken all over. Heat 2 tbsp oil in a large, deep pan or casserole over medium-high heat and brown the thighs skin-side down for 6–8 min, until the skin is deep golden, then turn for 2 min more. Set aside and pour off all but 2 tbsp fat.
2. Add the ham to the pan and fry for 1 minute, then add the onions and the rest of the oil. Cook over medium heat for 8 min, stirring, until soft and lightly golden.
3. Add the garlic and peppers and cook for 10 min more, until the peppers are soft and sweet.
4. Pour in the wine and let it bubble for 2 min, then add the tomatoes, Espelette, thyme and bay. Nestle the chicken in skin-side up, with the skin above the sauce.
5. Cover and simmer gently for 30 min, until the chicken is cooked through and reaches 75°C (165°F) next to the bone. Uncover for the last 10 min if the sauce needs thickening.
6. Season to taste, scatter with parsley and serve with rice, sautéed potatoes or crusty bread.

Tips

• No Espelette? Use 1 tsp sweet paprika plus a pinch of cayenne.
• Check the ham is gluten-free if you are cooking for coeliacs; most cured hams are.

Sources

Written in our own words after cross-checking these recipes:

Serious Eats Taste of France