Chicken Basquaise

Pat chicken thighs completely dry with kitchen paper. Season all over with 1 tsp salt and ½ tsp black pepper. Slice all vegetables, crush tomatoes by hand, and measure remaining ingredients before cooking begins.

Heat olive oil in a large heavy-bottomed casserole or Dutch oven over medium-high heat until shimmering. Place chicken thighs skin-side down and sear without moving until the skin is deep golden brown and releases cleanly from the pan, about 8–10 minutes. Flip and sear the flesh side for 3 minutes, then transfer to a plate.

Reduce heat to medium and add the Bayonne ham lardons to the rendered fat. Cook, stirring occasionally, until the lardons are lightly golden and fragrant, about 4 minutes.

Add the sliced onions with a pinch of salt and cook, stirring regularly, until fully softened and beginning to turn golden at the edges, about 12 minutes.

Add the garlic, smoked paprika, and Espelette pepper. Stir constantly until fragrant, about 1 minute.

Add all the pepper strips and cook, stirring occasionally, until they have softened and their edges begin to caramelise, about 10 minutes.

Pour in the white wine and scrape up any browned bits from the base of the pan. Let the wine reduce by half, about 3 minutes.

Add the crushed tomatoes, thyme sprigs, bay leaf, and remaining salt and pepper. Stir to combine.

Nestle the seared chicken thighs skin-side up into the sauce, ensuring the skin sits above the liquid to stay intact. Reduce heat to low, cover with a lid slightly ajar, and braise until the chicken reads 74°C on a meat thermometer inserted into the thickest part away from the bone, about 35–40 minutes.

Remove the lid and increase heat to medium. Simmer uncovered until the sauce has thickened to a glossy, jammy consistency that coats a spoon, about 8 minutes. Discard thyme sprigs and bay leaf, scatter with chopped parsley, and serve.