Poulet Basquaise

Instructions

1. 1
   Thoroughly pat the chicken pieces dry with paper towels and season them robustly with sea salt and black pepper on all surfaces.
2. 2
   Heat the olive oil in a heavy-bottomed cast-iron skillet or Dutch oven over medium-high heat. Lay the chicken pieces in skin-side down.
3. 3
   Sear the chicken for 5-7 minutes per side until the skin renders down and assumes the beautiful light-golden glow captured in `poulet basquaise.png`. Transfer to a side platter.
4. 4
   Lower the heat to medium in the same pot containing the chicken fat. Throw in the sliced onions and red bell pepper strips. Cook for 10-12 minutes, stirring occasionally, until completely softened and collapsed.
5. 5
   Add the minced garlic and Piment d'Espelette (or paprika). Stir continuously for 1 minute, making sure the garlic doesn't burn.
6. 6
   Pour in the dry white wine to deglaze the skillet floor, lifting the rich caramelized proteins with a wooden spoon. Let it reduce by half.
7. 7
   Dump in the cubed tomatoes and slide in the bay leaf. Mix thoroughly, season with a pinch of salt, and simmer covered for 10 minutes until the tomatoes soften into a thick gravy with the peppers.
8. 8
   Nestle the seared chicken pieces back into the pot, burying them slightly within the red pepper mattress while keeping the golden skin facing upward.
9. 9
   Cover the cast-iron pot, reduce heat to low, and simmer gently for 20-25 minutes until the chicken flesh is tender and cooked through to the bone.
10. 10
    Remove the lid during the last 5 minutes of simmering to allow the tomato juices to concentrate and give the red peppers a beautiful glossy shine.
11. 11
    Discard the bay leaf, turn off the flame, and check the seasoning levels.
12. 12
    Before presenting the pot directly at the table, pull the tiny leaves off your fresh thyme sprigs and rain them over the chicken and peppers to replicate the photograph's design.