Basque chicken

Dish from France

Ingredients
4 chicken breasts
500 g peeled and chopped tomatoes
3 bell peppers
1 onion
150 g cep mushrooms
100 g raw ham
1 small chilli
1 glass white wine
1 pinch sugar
2 cloves garlic
2 tablespoons tomato puree
Salt, pepper
Basil
Oregano

Preparation
Wash, trim and quarter the cep mushrooms. Fry the chicken breasts briskly together with the mushrooms.

Heat some oil in a casserole and gently fry the finely chopped onion, diced ham and garlic for a few minutes, then pour in the wine. Chop the bell peppers coarsely and the chilli finely and add to the casserole.

Add the chicken, mushrooms, tomatoes, herbs and seasoning to the casserole. Cover and cook in the oven at 180 °C (350 °F) for approximately half an hour. Remove the lid and cook for a further 10 minutes to brown. Remove the chicken from the casserole and season the vegetables with salt and pepper. Arrange the vegetables and meat on plates.

Basque chicken is often served with rice.

Enjoy your meal.