Poulet Basquaise

Step 1

Pat the chicken thighs dry on both sides using paper towels, removing any excess moisture so they brown better.

Step 2

Remove the stem and seeds from each bell pepper by cutting around the stem in a circular motion and pulling it out with the seeds.

Step 3

Slice the peppers lengthwise into 1-inch-wide strips, cutting from the tip toward the wide end.

Step 4

Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 5

Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Place the chicken thighs skin-side down in the hot oil in a single layer; they will not fit without overlapping slightly, and that is fine.

Step 7

Cook the chicken without moving it for 6 minutes, until the skin turns the color of warm honey and lifts easily from the pan with tongs.

Step 8

Flip each piece of chicken skin-side up and cook for 4 more minutes, until the second side is light gold.

Step 9

Slide the chicken to the side of the skillet and push it against the rim, creating a clear space in the center of the pan.

Step 10

Scrape the minced garlic into the empty space in the center of the pan and stir for 30 seconds until the smell becomes strongly fragrant and sharp.

Step 11

Add the pepper strips and diced ham to the pan, stirring them together with the garlic until everything is mixed evenly around the chicken.

Step 12

Crush the canned tomatoes by hand over the pan and pour them in along with their juices, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.

Step 13

Reduce the heat to medium and simmer without covering for 8 minutes, stirring gently once every 2 minutes, until the peppers soften slightly and the liquid thickens.