Basque Chicken Stew: Traditional French Poulet Basquaise

1/ Prepare the Vegetables: Finely chop the red bell peppers, onions, and garlic.
2/

Season the Chicken: Season both sides of the chicken thighs with salt and pepper.
3/ Brown the Chicken: Heat olive oil in a pot. Add the chicken and brown on both sides. Once browned, transfer the chicken to a plate and set aside.

4/ Sauté the Aromatics and Bell Peppers: In the same pot, add a little more olive oil if needed. Sauté the onions and garlic until fragrant. Then add the chopped bell peppers and continue stir-frying.

5/ Add the Raw Ham: Add the raw ham (cut into bite-sized pieces) and mix well.

6/

Add Tomatoes and Herbs: Add the canned tomatoes, bay leaves, and your choice of herbs (I used rosemary; dried herbs are fine too). Stir to combine, cover, and cook over low heat for about 20 minutes.

7/ Simmer with the Chicken: Return the browned chicken to the pot. Simmer over low heat for another 20 to 30 minutes, occasionally adding more tomato sauce if needed, until the chicken is fully cooked and tender.

🌟Tips for Making Basque Chicken Stew🌟

⭐️ Bone-In Chicken for More Flavour: Use bone-in chicken thighs for a richer and deeper flavour. Boneless chicken can also be used if you prefer.

⭐️ Sweet Red Bell Peppers Work Best: Choose sweet red bell peppers for their natural sweetness and beautiful color.

⭐️ Piment d'Espelette Substitute: Piment d'Espelette is traditionally used in the Basque region, but you can substitute it with chili powder if unavailable.💡

⭐️ Adjust the Spiciness: Start with a small amount of chili powder and adjust according to your preferred level of spiciness.

⭐️ Herb Variations: You can use fresh or dried herbs such as rosemary, thyme, or parsley to suit your taste.

⭐️ Even Better the Next Day: This stew tastes even better the next day as the flavors continue to develop.

⭐️ Serving Suggestions: It goes very well with rice, couscous, and bread! Also with a green salad.