Chicken Basquaise or Basque chicken (Basque braised chicken with peppers). This specialty comes from the Basque country, between France and Spain at the heart of Pyrénée. Poulet Basquaise is one of the best known of the southwest region. Best accompaniment for this dish are potatoes and rice. *The Espelette pepper, also known as Piment d’Espelette, is a chili pepper cultivated in the French commune of Espelette, Pyrénées-Atlantiques. It is mildly hot, an when it comes to Basque cuisine, the Espelette pepper reigns supreme.
Scrub potatoes and remove the eyes. Cut potatoes in four quarters; lengthwise. For better looking, turn each potato angles into an oval shape. Reserve potatoes in cool water to prevent from browning.
How to cut bell pepper into fine brunoise (1/16 inch / 2mm). Remove bell pepper stem, cut into quarters, and square them off. Remove white membranes and seeds. Even out each portion into 2mm thick slabs, and cut into julienne, and dice. Save trimmings for your next salad or stock.
Separate chicken thigh from drumstick, cut off knuckles and save for chicken stock. Season chicken parts with salt, and dredge chicken in some flour, shake off excess flour. Heat up a large sautoir, and without extra fat sear chicken skin side down first, then flip. Remove seared meat from pan, and add onions, bell peppers, and piment. Season with salt and pepper and cook for about 8 minutes on medium high heat; stirring up every so often. Add garlic, tomato paste, herbs, and cook until fragrant (3 min). Deglaze with wine and reduce to dry. Add tomatoes, olives, chicken, paprika, saffron and stock. Cover and cook for 20 minutes. Add potatoes, and chorizo continue to cook for 20 minutes more. Remove the lid, and finish cooking on low simmer for 15 minutes more. Transfer Basquaise chicken to another serving dish if desired, and garnish with brunoise and chopped parsley. Bon appétit!