Basque-style chicken in olive oil
Ingredients
For
4
personnes
- 1 chicken, cut into pieces
- 4 onions
- 3 large red peppers
- 500g fresh tomatoes (or a 400g tin of tomato pulp)
- 3 cloves of garlic
- 1 tablespoon of paprika
- A few sprigs of thyme
- Salt, pepper
- Nîmes olive oil PDO
Tip
To give it a stronger pepper flavour, I replace one red pepper with a green pepper when making my Basque-style chicken.
Instructions
- Peel the onions and slice them finely, along with the peppers and tomatoes.
- Heat 1 tablespoon of olive oil in a large casserole dish. Sprinkle the chicken pieces with paprika and brown them on all sides for 10 minutes. Remove the chicken and add the onions and peppers instead, then leave them to soften for a few minutes. Add the tomatoes, crushed garlic cloves, thyme, 1 teaspoon of salt, some pepper and 20cl of water.
- Return the chicken pieces to the casserole dish, bring to a gentle simmer, cover and cook over a low heat for 40 minutes. The sauce should be well reduced. Drizzle with a little olive oil just before serving.
Tip
To give it a stronger pepper flavour, I replace one red pepper with a green pepper when making my Basque-style chicken.
We recommend...
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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