This dish is a favourite from northern Spain and the Basque country, a simple preparation which makes the most of local ingredients. The peppers give sweetness along with the onions while the tomatoes add a tart note, and it is all brought together by the earthy paprika and the addition of serrano ham. It can be enjoyed served with a simple salad, with some hot crusty bread on the side to mop up the sauce, and we think this dish is just packed with Summer sunshine!

01.

Ingredients

1 top quality large chicken, jointed
4 cloves garlic, peeled and chopped
4 peppers, 2 red and 2 green, seeded and sliced into wide strips
1 medium onion, peeled and sliced
750g tomatoes, chopped
1tbs sweet unsmoked paprika
150g Serrano ham, cut into thin strips (streaky bacon can be used, but will not give the same flavour)
125ml dry white wine
4 bay leaves
6 tbs olive oil

02.

Method

  • In a heavy casserole, heat 3tbs of the olive oil and brown the chicken pieces, turning occasionally, seasoning with a little salt and pepper, and when golden brown (you want them to be half-cooked) remove from the pan.
  • Add the rest of the olive oil, then fry the onion till golden before adding the garlic and the peppers. Keep on frying for another ten minutes and add the tomatoes, the Serrano ham, the bayleaves and the paprika.
  • Now return the chicken to the pan, and give it a good stir to get it all mixed up. Finally add the wine, plus maybe half a cup of water, and get the pan to a gentle simmer.
  • Cook until the sauce is reduced by half, about 20 minutes, then transfer to a moderate oven (160degrees) for another 15 minutes.
  • Remove from the oven and check the chicken is thoroughly cooked before serving.