Poulet Basquaise

From France: the beautiful cookbook.

4 small green peppers (capsicums)
1 lb. ripe tomatoes
3-lb. chicken, cut into serving pieces
Freshly ground salt and pepper
3 tbsp. olive oil
2 onions, finely chopped
3 cloves garlic, finely chopped
5 oz. prosciutto or Bayonne ham, diced
1 fresh chili pepper, seeded and finely chopped
2/3 c. dry white wine

Cut the capsicums into fine strips.  Drop the tomatoes into boiling water for about 10 seconds; cool under running water.  Peel and halve the tomatoes and squeeze out the seeds; finely chop the flesh.

Season the chicken with salt and pepper.  Heat the oil in a large saute pan and lightly brown the chicken on all sides; remove from the pan.  Add the onions and garlic and stir for 1 minute.  Add the ham, peppers and chili and cook over low heat, stirring, for 5 minutes or until the vegetables soften and are lightly browned.

Return the chicken to the pan; pour in the wine and let it evaporate over high heat.  Add the tomatoes and season with salt and pepper.  Cover and cook over low heat for 45 minutes, stirring occasionally.

Transfer the chicken to a shallow dish.  Boil he cooking liquid over high heat until thick.  Pour over the chicken and serve immediately.


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