Basque chicken (Poulet basquaise)

1. Season the chicken legs with salt and pepper and brown them golden skin-side down in hot olive oil, then lift them out.

2. In the same oil soften the sliced California and green peppers with the sliced onion.

3. Add the crushed garlic and the diced tomatoes and cook for a few minutes.

4. Scatter in the sliced hot pepper and the thyme, then deglaze with the white wine.

5. Return the chicken, cover and braise for about 35 minutes until the meat is tender and the sauce has thickened.

6. Taste at the end, adjust the salt, and serve with the pepper stew.

Tip: A colourful dish of Basque cooking – peppers, tomato and the hot espelette are its soul. Our own pointed hot pepper stands in beautifully. Steamed rice or fresh baguette make it complete.