My Baked Basque Chicken

Preheat your oven's grill to the maximum setting.

Cut the peppers lengthwise into 2 or 3 pieces. Core them. Place them on a baking sheet, skin side up. Slide under the grill until the peppers blacken.

Crush the garlic with a little salt and a pinch of Espelette pepper until you get a paste. Add the olive oil and mix.

Rub the chicken thighs with the paste until exhausted. Place them in an oiled baking dish, skin side up.

Distribute the onions and tomatoes around the thighs with a little salt and pepper.

Set the oven to fan-assisted mode at 190°C (thermostat 6) and remove the peppers from the oven. Let them rest for a few moments in a sealed plastic bag so the skin blisters.

Peel the peppers, cut into strips, and distribute around the thighs with the other vegetables. Pour in the white wine and drizzle with olive oil.

Slide into the oven and cook for about 45 minutes at 190°C (thermostat 6), basting the chicken and stirring the vegetables regularly to prevent drying.

Remove from the oven when the thighs are golden and the vegetables caramelized.

Serve with white rice.