June 21, 2024

Basque-Style Chicken with Peppers and Olives

1 Roast the chiles: Turn on the broiler and set a rack about 5 inches from the broiler element. Brush the chiles with enough oil to lightly coat. Broil for 5 minutes, turning several times, or until they are charred. Alternatively, roast the chiles on the open flame of a gas stovetop.

Transfer to a bowl, cover with a plate to help steam and soften the skins, and set aside for 5 minutes.

2 Peel the chiles: Carefully pull the charred skin of the chili by hand. Cut the chile open, remove and discard the seeds, and chop coarsely.

3 Brown the chicken: Trim away the excess fat from the thighs. Sprinkle all over with salt and pepper.

In a large deep skillet or Dutch oven, heat the oil over medium-high heat. Working in batches, add half of thighs, skin side down. Cook for 4 minutes, or until golden on the undersides. Turn and brown the other sides for 3 minutes.

Transfer the chicken to a bowl. Brown the remaining thighs in the same way. Transfer the thighs to the bowl.

4 Make the sauce: Discard all but 2 tablespoons fat from the pan. Add the onion, ham, and garlic. Cook, stirring often, for 5 minutes until the onions have started to soften. Add the roasted chiles and jalapeño. Continue cooking, stirring often, for 2 minutes.

Add the tomatoes and stock. Use a wooden spatula to scrape up the dark glaze from the bottom of the pan. Bring to a boil, lower the heat, and partially cover. Simmer 5 minutes.

5 Cook the chicken: Return all the chicken to the pan, skin side up, along with any juices in the bowl. It’s ok if the thighs are a tight fit. Spoon some of the sauce over the chicken. Return to a boil, lower the heat, and partially cover.

Simmer for 20 to 25 minutes, or until the chicken is cooked through, opaque, and registers 165°F with a digital thermometer.

6 Finish and serve: Taste the sauce for seasoning and add more salt and black pepper, if you like. Sprinkle the dish with the chopped olives and parsley. Serve hot.

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