Basque Braised Chicken with Peppers (Chicken Basquaise)

saveur.com

Debbie Fenner

3 tbsp. extra-virgin olive oil

4 small fresh chorizo sausages

4 skin-on, boneless chicken breasts (about 8 oz. each), halved crosswise

Kosher salt and freshly ground pepper

6 sprigs thyme

2 large garlic cloves, lightly crushed

1 bay leaf

1 yellow onion, halved and thinly sliced (2 cups)

1 shallot, halved lengthwise and thinly sliced (⅓ cup)

1 tomato, diced (¾ cup)

2 tbsp. tomato paste

1 cup chicken stock

1 1⁄2 cups dry white wine

10 jarred piquillo peppers, drained and halved lengthwise

12 boiled small new potatoes (1 ½ lb.)

1⁄4 cup green apple, finely diced, for garnish

2 tbsp. chopped flat-leaf parsley, for garnish

2 tsp. piment d'Espelette (ground Espelette pepper) or paprika

Directions at saveur.com

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