Directions
- 1Break down the chicken and chop the carcass.
- 2Brown the bones in olive oil in a small saucepan.
- 3Add water and a bay leaf to the bones to make a simple stock.
- 4Simmer for 30-40 minutes.
- 5Strain the stock and scoop out some of the fat.
- 6Mix flour, piment d'espelette, salt, and black pepper on a plate.
- 7Coat the chicken pieces in the flour mixture.
- 8Fry the chicken skin-side down in olive oil and butter until browned.
- 9Set the chicken aside.
- 10In the same pan, sauté the sliced red onions and finely sliced garlic.
- 11Add the sliced bell peppers to the pan and cook until soft.
- 12Deglaze the pan with white wine.
- 13Add the chicken stock and canned tomatoes.
- 14Season with salt and black pepper and add a bay leaf.
- 15Place the chicken on top of the sauce, skin-side up.
- 16Pour in the chicken juices.
- 17Bake for 30 minutes at 350°F (180°C).
- 18Serve with pilaf rice and garnish with chopped parsley.
Ingredients
- 1 whole chicken
- 1 litre water
- 1 bay leaf
- 2 tablespoons flour
- 1 tablespoon piment d'espelette
- 2 pinches salt
- 1 pinch black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 red onions
- 1 bulb garlic
- 2 bell peppers (red and yellow)
- 100 ml white wine
- 400 g canned tomatoes
- 1 handful parsley
Equipment
knifecutting boardsmall saucepanlarge potovenmeasuring jugstrainertongs
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