Basque-Style Chicken with Peppers | Cooking with Julie

Name: Basque-Style Chicken with Peppers | Cooking with Julie
Ingredients: 8 organic free range chicken thighs bone in; Kosher salt; Freshly ground black pepper; 2 teaspoons Piment d’Espelette or cayenne pepper; 4 tablespoons extra-virgin olive oil; 3 onions, sliced 1/4" thin; 2 tablespoons tomato paste; 1/2 cup sherry, white vermouth, or white wine; 1/2 green pepper, sliced 1/4" thin; 2 yellow peppers, sliced 1/4" thin; 2 red peppers, sliced 1/4" thin; 3 cloves garlic crushed with a little oil; 1-26 ounces can tomatoes, remove seeds and any skins; Bouquet garni (parsley, thyme and bay leaf); 4 ounces piece of Bayonne or Prosciutto ham, cut into lardon (1/4x1/4 x 1-inch pieces); Chopped parsley for garnish

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Basque-Style Chicken with Peppers This recipe is inspired by the Basque region between Spain and France. From late August into the fall when the farmers markets are bursting with many varieties of...

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Ingredients

8 organic free range chicken thighs bone in
Kosher salt
Freshly ground black pepper
2 teaspoons Piment d’Espelette or cayenne pepper
4 tablespoons extra-virgin olive oil
3 onions, sliced 1/4" thin
2 tablespoons tomato paste
1/2 cup sherry, white vermouth, or white wine
1/2 green pepper, sliced 1/4" thin
2 yellow peppers, sliced 1/4" thin
2 red peppers, sliced 1/4" thin
3 cloves garlic crushed with a little oil
1-26 ounces can tomatoes, remove seeds and any skins
Bouquet garni (parsley, thyme and bay leaf)
4 ounces piece of Bayonne or Prosciutto ham, cut into lardon (1/4x1/4 x 1-inch pieces)
Chopped parsley for garnish