Ingredients :

• Chicken thighs — Breasts dry out too quickly during long cooking. Thighs have enough collagen to stay juicy after 35 minutes of simmering. If possible, get them with bone and skin — the skin crisps during searing and holds up well to the heat.
• Red and green bell peppers — The red is mild and sweet, the green slightly bitter. The combination of both creates a natural balance. Avoid large watery peppers — choose small, firm ones that feel fleshy to the touch.
• Espelette pepper — The signature ingredient. Not very spicy, rather fruity and slightly smoky — nothing like an ordinary chili. It’s found in a small red and white box. Without it, a mix of smoked paprika and a pinch of cayenne gives something similar.
• Fresh tomatoes — Out of season, a quality tin of crushed tomatoes (Mutti or Cirio) will be much better than a pale tomato bought in January. In the height of summer, use well-ripened field tomatoes — then, it’s worth peeling them.