Chicken Basquaise

I like experimenting with new dishes, which has lead to disasters...and then occasionally a dish like this that blows you away it is so good and unexpected.

This dish isn't difficult, but it does require obtaining a spice called piment d’Espelette (Amazon.com has it)...great spice and worth getting.

I mixed together several recipes, here is the summary:

Setup Egg for raised direct. Season chicken thighs with salt, pepper and piment d’Espelette. Cook, flipping twice, until crispy skin and 165 IT.

Meanwhile, make the Piperade: Dice enough cooked ham to make about two cups; heat Dutch oven on medium high, add 2 tbs EVOO, cook ham until browned, about 6-8 minutes. Remove and reserve.

Add a bit more EVOO to whatever is left in pan, add 2 chopped yellow onions. When mainly cooked, add about 6 cloves minced garlic. Cook a couple of minutes, then add one each chopped green, yellow, red and orange bell peppers. Season with 2 teaspoons piment d’Espelette. Cook about 5-7 minutes. Add 3/4 cup dry Sherry, 1 cup chopped green olives and 1 16-ounce drained canned of tomatoes. Add cooked ham back in. Cook uncover about 15 minutes.

Place cooked chicken thighs on top of Piperade and cook uncovered about 30-45 minutes.

Serve chicken on top of a layer of the Piperade. Goes great with French bread.

This can be entirely cooked on Egg (with cast iron Dutch oven), though I did partially on stove for timing reasons; next time I'll go Egg-only.