Poulet Basquaise

Ingredients

2 breasts of chicken (skin on)

400g tomatoes (tinned, diced)

2 red peppers

1 onion

2 garlic cloves

flour

olive oil

bouquet garni

Espelette chili pepper

Espelette chili powder

Method

Bake the red peppers, lightly brushed with olive oil and salted, until soft and skins have blistered

Remove skins from peppers and slice

Chop the onions and grate the garlic

Fry the onions and garlic until soft

Add the tomatoes and red peppers

Flour the chicken; fry until golden

Add the veggies to the pot with the chicken, and the chili and bouquet garni

Simmer gently for 30 minutes, stirring often

Traditionally served with rice. Goes great with a glass of Irouleguy red wine.

For fun, you can also serve it with a stuffed round zuchinni (courgette). To do this, take a round zuchinni, remove the top, scoop out the seeds, fill it with wild rice that you have pre-cooked in vegetable broth, and bake until the zuchinni is soft, then replace the 'lid'