Basque chicken from Chef Patrick. The classic pitfall: cook the chicken too fast and serve it dry. Here we braise it for 30 minutes in the oven with peppers, tomatoes and button mushrooms, all spiced up with Espelette chili. Bayonne ham in lardons brings fat and salt. Serve with good plain rice.

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Ingredients for 6 servings

servings
  • 1 chicken weighing approximately 3.5 lb (1.6 kg), thighs cut in half, both wings and flanks cut in half
  • 1.75 oz (50 g) goose fat (or butter with a little oil)
  • 4 very ripe tomatoes, peeled, deseeded and cut into squares
  • 2 green peppers, emptied and sliced
  • 1 large onion, sliced
  • 2 garlic cloves, peeled and crushed
  • 7 oz (200 g) button mushrooms, peeled and cut into quarters
  • 1 thick slice of Bayonne ham (10.5 oz (300 g)) cut into small dice
  • 0.2 oz (5 g) Espelette chili or Cayenne pepper
  • 2 dl white wine