Uncle Yves’ Chicken Basquaise (with tomatoes, peppers + herbs)

Recipe of Perfect Uncle Yves' Chicken Basquaise (with tomatoes, peppers + herbs)

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A delicious summery dish, this is known as Poulet Basquaise in France. I went to visit France this weekend and I made this with my Uncle Yves.

Chicken thighs and drumsticks, roasted first to get delicious golden skin, then cooked all together in the oven with juicy tomatoes, onions, peppers and fresh herbs. So tasty!

Components and spices that have to be Make prepared to make Uncle Yves' Chicken Basquaise (with tomatoes, peppers + herbs):

1. 4 chicken legs, jointed into thighs and drumsticks
2. 50 g butter
3. 2 white onions, peeled
4. 2 cloves garlic, peeled
5. Olive oil
6. 2 peppers (1 red, 1 green)
7. 6 big tomatoes
8. 4 healthy sprigs of fresh thyme or rosemary, oregano or a mix
9. rice or potatoes and/or bread, to serve

Steps to make to make Uncle Yves' Chicken Basquaise (with tomatoes, peppers + herbs)

1. Roughly chop the onions, and fine dice the garlic. Keep separate.
2. Heat 3 tbsp oil in a large ovenproof saucepan over a medium heat. Add the onions.
3. Cook for 10 mins or so until starting to turn golden at the edges. Meanwhile…
4. Roughly chop the tomatoes and peppers. No need to be too precise.
5. Add the chopped veg, garlic and herb sprigs to the pan. Season well with salt, then cover with a lid and reduce the heat to low.
6. Simmer over a low heat for about 45 mins until everything has reduced and broken down. It will look something like this. Meanwhile…
7. Preheat the oven to 180C.
8. Place the chicken, skin-side up in a large roasting tray. Season with salt and pepper, and place little knobs of butter on each. Add a splash of water into the bottom of the tray.
9. Place in the oven for 15 to 20 mins so the skin is golden and crisp. It should not be cooked through at this point.

   Browning the skin before adding it to your casserole will add delicious flavour and make sure the skin isn't soggy, but lovely and crisp.

10. Remove the chicken from the oven. When the veg is ready, add the chicken to the pan, nestling them in so they're roughly in a single layer.
11. Place the dish in the oven for another 30 minutes or until the chicken is cooked through.

    To check the chicken is cooked, use tongs or a fork to remove a piece of chicken from the pan to a board or plate. Use a fork to keep it in place, then pierce the meat to the bone with the tip of a sharp knife. If the juices run clear, it’s cooked. Don’t worry if the meat around the bone is slightly darker or very slightly pink.

    If there’s blood in the juices, it’s not cooked.

12. Once the chicken is cooked, serve with rice or potatoes, a green salad and bread to mop up all those delicious juices.

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