Poulet Basquaise

Method

1. Season the chicken pieces with espelette pepper and sear them in a hot pan over medium-high heat for about 5 minutes per side until golden brown, then set aside.
2. In the same pan, add the bayonne jambon and render it for 2 minutes until lightly crisp, then add the sliced pepper and diced onion, cooking for 5 minutes until softened.
3. Stir in the chopped tomatoes and let the mixture simmer for 5 minutes, scraping up any browned bits from the pan to build the base of the sauce.
4. Nestle the seared chicken back into the pan, ensuring it is well coated with the pepper and tomato sauce, then cover and cook over low heat for 12 minutes until the chicken is cooked through.
5. Uncover the pan and cook for a final 2 minutes to reduce and concentrate the sauce before serving hot.