Bourdain's Poulet Basquaise

Step 1: Season the chicken all over with the salt, pepper, and cayenne.

Step 2: Heat a large pot over medium-high heat and add the oil.

Step 3: When the oil gets hot, add the butter. Once the butter has foamed and subsided, add the chicken, skin side down, and brown on that side only. Remove the chicken with tongs and set aside on a plate.

Step 4: Add the peppers and the onion to the pot and reduce the heat to medium low. Cook for about ten minutes before adding the tomatoes.

Step 5: Now cook until the liquid is reduced by half.

Step 6: Stir in the wine, scraping the bottom of the pan.

Step 7: Cook until the wine is reduced by half, then add the water and the bouillon.

Step 8: Return the chicken to the pot

Step 9: Making sure to also add all of the juices from the plate where it’s been resting. Cover the pot

Step 10: And allow to cook on low for about 25 minutes.

Step 11: Remove the chicken to the serving platter.

Step 12: Once the chicken is removed

Step 13: Increase to high heat and reduce the sauce for five minutes.

Step 14: Season with salt and pepper and add the parsley.

Step 15: Pour the sauce over the chicken and serve immediately with the rice.