Basquaise Label Rouge Chicken
Marie Hot Label Rouge chicken (about 1.5kg) ready to cook
peppers (red, yellow, green)
glass white wine
c à c
pinch Espelette pepper
Cut the chicken into small pieces.
Peel and slice the onions and chop the garlic.
Cut the peppers in four, remove the whitish part and the pips, slice them.
On the top of the tomatoes draw a cross with the tip of the knife. Immerse them for 10 seconds in boiling water, cool them in ice water and then remove the skin.
Cut them in half and remove the seeds with a small spoon. Then cut them into pieces.
In a saucepan, fry the onions, garlic and peppers and cook for five minutes over a low heat.
Add the tomatoes. Add salt and pepper. Simmer for 15 min.
Meanwhile, in a frying pan, brown the salted and peppered chicken pieces in olive oil for about 10 minutes.
Add them to the tomato-pepper mixture, with the bouquet garni, the white wine and a pinch of Espelette pepper.
Simmer for 30 to 35 minutes, stirring occasionally. Check that the chicken is thoroughly cooked.
Serve with white rice.