Poulet Basquaise

(Chicken with Peppers)

Source: Bistro Cooking by Patricia Wells. New York: Workman 1989. P. 174-6.

Ingredients

• 4 mildly hot green chiles (such as serrano), or 2 bot green chiles (or substitute 2 teaspoon hot red pepper flakes) ** 2 jalapeños is not enough **
• 1 chicken (3 to 4 pounds; 1.5 to 2 kg), well rinsed, patted dry, cut into 8 serving pieces, and at room temperature
• Salt and freshly ground black pepper
• 5 tablespoons vegetable oil
• 12 fat garlic cloves, cut into thin slices
• 2 pounds (1 kg) red bell peppers, cored, seeded, and thickly sliced
• 4 thick slices (about 8 ounces; 250 grams) unsmoked ham, such as prosciutto, cubed
• 2 large onions, coarsely chopped
• 2 pounds (1 kg) tomatoes, peeled, cored, seeded, and chopped (or substitute 1 large can (28 ounces; 794 g) imported plum tomatoes, drained)

Method

1. When preparing chiles, be sure to wear rubber gloves to protect your hands. Core and seed the chiles. Slice into 7-inch (3.5 mm) strips; set aside.
2. Season the chicken liberally with salt and pepper. In a nonreactive, deep-sided 12-inch (30 cm) skillet, heat 3 tablespoons of the oil over high heat. When the oil is hot but not smoking, add the chicken and brown on one side until the skin turns an even, golden brown, about 5 minutes. Be careful to avoid scorching the skin. Turn the pieces and brown them on the other side, for an additional 5 minutes. Work in batches, if necessary.
3. Return all of the chicken to the skillet (it's okay to crowd them all in). Add the garlic, bell peppers, chiles, and ham, burying the ingredients amidst the chicken pieces. ** put chicken pieces face down – will brown nicely in sauce ** Cook, covered, over medium heat, until the chicken is cooked through, and the peppers are meltingly soft, about 45 minutes to 1 hour. The pan will make a lot of crackling noises as the peppers give off much of their liquid. Turn the mixture from time to time, and adjust heat to avoid scorching. You want a tender sauce.
4. Meanwhile, in another large skillet, heat the remaining 2 tablespoons of oil over high heat until hot but not smoking. Add the onions. Reduce the heat to medium-low and cook until very soft, about 5 minutes. Add the tomatoes and continue cooking for another 30 minutes. The mixture should be soft and well blended. Season to taste with salt. (The dish can easily be made ahead to this point. Reheat both mixtures separately.)
5. To serve, layer the tomato and onion mixture on a preheated platter. Cover with the chicken mixture, and serve immediately, with white rice.

Yield: 4 to 6 servings

** = Mom's notes