A classic stew from the Basque region of France where the flavours of neighbouring Spain have a culinary influence. The chicken pieces are on the bone for extra flavour and cooked with smoked bacon lardons, paprika, onions, sweet peppers, fresh aromatic thyme and a regional dry white wine.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 2 tablespoons olive oil
- 115g (4oz) smoked bacon lardons
- 1.5kg (3lb5oz) free range chicken- thighs and legs on the bone and skin left on
- 2 tablespoons butter
- 2 large onions– cut into rustic wedges
- 3 garlic cloves- finely chopped
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper
- 250ml (9floz) dry white wine
- 250ml (9floz) chicken stock
- 4 tablespoons tomato puree
- 2 red peppers- cut into large pieces
- 1 green pepper- cut into large pieces
- 400g (14oz) ripe full flavoured tomatoes– diced
- 2 tablespoons freshly chopped thyme
- 2 bay leaves
- 1 tablespoon corn flour mixed with 2-3 tablespoons of water
- Salt and coarse black pepper to season
- Roughly torn French parsley to serve
-
Method
-
1Heat the oil in the casserole over a low-medium heat, add the bacon lardons and sauté until they are browned and the oil has rendered out of the fat. Remove with a slotted spoon leaving the oil in the pot and set to one side.
-
2Season the chicken well with salt and black pepper and brown in the flavoured oil in two batches, removing and setting to one side with the reserved bacon.
-
3Reduce the heat to low and add the butter to the casserole. Once melted add the onions and cook slowly for 4-5 minutes until lightly caramelised. Stir in the garlic, paprika and the cayenne pepper and cook for a further 1-2 minutes.
-
4Pour in the wine and stir to remove the caramelised pieces from the base of the pan.
-
5Turn up the heat and simmer until the wine is reduced by half. Add the stock and tomato puree and simmer for a further 2 minutes.
-
6Return the browned chicken and bacon to the casserole. Stir in the peppers, tomatoes, fresh thyme and bay leaves. Bring the contents to a simmer, then turn down the heat, place on the lid and cook for 45-50 minutes or until the chicken is tender.
-
7Remove the lid and stir in enough of the cornflour and water mixture to thicken the sauce to the desired consistency. Season to taste with some salt and pepper.
-
8Remove the bay leaves and serve the casserole with roughly chopped French parsley.
-
9Cook’s notes
-
10Paprika is a typical spice in Mediterranean cuisine as it adds colour and flavour. If possible choose a good quality unsmoked, slow-roasted Spanish version, also known as pimenton as it will be sweeter in flavour and less harsh than the Hungarian paprika.
-
11A good regional wine well suited to this recipe is Txakoli. This is a lightly sparkling dry white wine with a high acidity and lower alcohol content.
Tools for perfection
More of our favourite recipes
Find everything from classic dishes, beautiful cakes and exotic specialties.
RECIPE
Decadent Baked Chocolate Tart
The ultimate crowd-pleasing dessert, and the definition of decadent! Slice thinly and serve with tart berries to contrast the chocolate.
WE USED
Stoneware Fluted Flan Dish
RECIPE
Cinnamon Buns
These vibrant cinnamon buns are best eaten warm with a fragrant citrus syrup and enjoyed with a strongly brewed cup of tea.
WE USED
Stoneware Heritage Rectangular Dish
RECIPE
Vegan Winter Greens Soup
Make this soup in a big batch and freeze it for busy days, knowing that you can come home to a warming nutritious meal. It’s great for a winter reset and the perfect way to get all your greens in.
WE USED
Cast Iron Soup Pot
RECIPE
Herbed Parmesan Popovers
These popovers are best served hot out of the oven and are the perfect solution to a winter’s Saturday brunch or lunch with friends. Pairs well with a crisp cold glass of sparkling wine or with a side of smoked salmon and a fresh green salad.
WE USED
Stoneware Stackable Ramekin
RECIPE
Beef Pot Roast
A delicious beef roast that can be prepared in advance and stored in the fridge until ready to cook. The perfect Sunday roast to bring to the table in your Signature Oval Casserole.
WE USED
Cast Iron Oval Casserole
