Imprimer la recette

Serves : 6 people

Preparation : 30 min

Cooking : 75 min

Ingredients

1 chicken About 2 kg
150 g of Bayonne ham
1/2 glass of olive oil
6 tomatoes fully ripe
4 red bell peppers
1 bouquet garni small
1 Sweet pepper
2 pods of garlic
2 onions
3 shallots
salt and pepper

Instructions

Cut the raw chicken into about 12 pieces: 6 large pieces (2 from each leg—drumsticks and thighs—and 1 from each wing) and 6 small pieces (2 from the tail, 2 from the breast fillets, and 2 from the breast carcass).

Peel the tomatoes; cut them open; remove the seeds and chop the flesh into small pieces; peel the onions; chop them; peel and chop the shallots.

Roast the peppers over high heat until the skin turns black and blisters; then quickly run them under cold water and peel them—the skin comes off very easily; cut them open; remove the seeds and cut the peppers into strips.

Heat the olive oil in a large skillet; season the chicken pieces with salt and pepper, then add them to the hot oil; let them brown, stirring frequently.

Rinse the bell pepper, cut it lengthwise, remove the seeds, then slice it into thin rounds, and add it to the chicken. Cut the ham into small pieces, chop the shallots, and add them to the chicken while it’s cooking. Let everything brown well, then remove from the heat.

Sauté the bell pepper strips in the cooking juices; cook them for 8 to 10 minutes;

Peel and mince the 2 cloves of garlic; remove the seeds from the bell peppers and add them to the chicken pieces; then add the minced onions to the sauté pan and cook until golden brown; add the tomatoes, the bouquet garni, and the crushed garlic;

Let everything cook for 10 minutes, then add the chicken pieces, ham, and bell peppers back into the mixture; cover and let it finish cooking.

Just before serving, adjust the seasoning; arrange the chicken pieces in a deep dish; surround them with the garnish.

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