Poulet à la basquaise

Method

1. 1 Grill the bell peppers until the skin is charred, then peel and cut them into strips. Peeling the skin is a key difference from simply stir-frying fresh peppers.
2. 2 Fry Bayonne ham strips for 4 minutes to extract the salty fat, which is what distinguishes basquaise from vegetarian piperade.
3. 3 Pan-fry the chicken in the oil for 6 minutes on each side, then remove.
4. 4 Sauté onions, garlic, tomatoes, and chili strips for 12 minutes, then pour in white wine and sprinkle with espice powder.
5. 5 Put the chicken in a covered pot and simmer for 30 minutes, then serve with fluffy rice.

With an appliance

• Oven 1 hr 10 min

  Replace step 5: Cover and simmer the chicken with bell pepper sauce on the middle rack of the oven at 180 degrees for 25 minutes; keep step 1 as is so the bell peppers are charred and easy to peel.