Experience a delightful blend of golden seared chicken, authentic Bayonne ham, and Espelette pepper for a heartwarming, aromatic family meal.<\/p>\n
– Serves: 4 people<\/p>\n
– Chicken: 1 whole
\n – Bayonne Ham: 100 g
\n – Tomatoes: 4
\n – Onions: 2
\n – White Wine: 1 glass
\n – Peanut Oil: As needed
\n – Salt: To taste
\n – Espelette Pepper: To taste
\n – Rice: 250 g
\n – Paris Mushrooms: 200 g
\n – Green Peppers: 2
\n – Garlic: 1 clove<\/p>\n
\n1 hour 5 minutes<\/p>\n
\n20 minutes<\/p>\n
\n45 minutes<\/p>\n
1. **Begin with Browning the Chicken and Infusing Garlic**<\/p>\n
Cut the chicken into 6 pieces and brown them in a pot with some peanut oil. Season with salt and a hint of Espelette pepper, then add finely chopped garlic. Once browned, remove the chicken pieces and drain on paper towels.<\/p>\n
2. **Prepare and Simmer the Piperade**<\/p>\n
Chop the tomatoes and onions into dices. Remove the tops of the green peppers, seed them, and cut into strips and then into small squares. Add all the vegetables to the pot and let them cook on low heat for 15 minutes.<\/p>\n
3. **Slow Cooking with White Wine**<\/p>\n
Return the chicken pieces to the pot along with a glass of white wine and continue to cook on low heat for 30 minutes. Cut the Bayonne ham into small dices. Clean the mushrooms.<\/p>\n
4. **Final Touch with Bayonne Ham and Serving**<\/p>\n
Add the ham and mushrooms to the pot and cook for an additional 15 minutes. Meanwhile, cook the rice. Serve the dish hot with the freshly cooked rice.<\/p>\n\n\n