Sauté of Chicken with Peppers, Ham, and Tomatoes from The Cooking of South West France by Paula Wolf

Name: Sauté of Chicken with Peppers, Ham, and Tomatoes from The Cooking of South West France by Paula Wolf
Ingredients: 1 teaspoon crème de piment d’Espelette or ½ teaspoon ground piment d’Espelette; 1 tablespoon chopped fresh flat-leaf parsley; Salt and freshly ground pepper; Flour, for dusting; 2 ounces ventrèche or pancetta, diced; 2 tablespoons rendered duck fat or olive oil; 4 garlic cloves, peeled and sliced; 2 ounces jambon de Bayonne, prosciutto, or Serrano ham, diced or slivered; 1 cup coarsely chopped onion; 1 cup coarsely chopped red bell peppers; 2 pounds ripe tomatoes, halved, seeded, and grated, or 1½ cups homemade tomato sauce; Pinch of sugar; 6 chicken legs (3 to 4 pounds), at room temperature

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There are a hundred interpretations of this classic dish; mine is easy to make and tastes especially good on account of the addition of Espelette pepper, now available dried and powdered or as a cr...

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Ingredients

1 teaspoon crème de piment d’Espelette or ½ teaspoon ground piment d’Espelette
1 tablespoon chopped fresh flat-leaf parsley
Salt and freshly ground pepper
Flour, for dusting
2 ounces ventrèche or pancetta, diced
2 tablespoons rendered duck fat or olive oil
4 garlic cloves, peeled and sliced
2 ounces jambon de Bayonne, prosciutto, or Serrano ham, diced or slivered
1 cup coarsely chopped onion
1 cup coarsely chopped red bell peppers
2 pounds ripe tomatoes, halved, seeded, and grated, or 1½ cups homemade tomato sauce
Pinch of sugar
6 chicken legs (3 to 4 pounds), at room temperature