Basque Chicken (Poulet Basquaise)

• 4 lbs chicken, cut in 10-12 pieces
• 6 ounces bayonne ham (or Virginia Country ham)
• 1/2 cup olive oil
• 3 -4 tomatoes, peeled and crushed
• 5 green peppers, seeded and cut into large strips
• 4 garlic cloves
• 2 onions, peeled and sliced
• salt and pepper

1. Season chicken pieces with salt and pepper. Heat 1/4 cup olive oil in a dutch oven. Put in the chicken pieces and brown on all sides over high heat. Cover, and cook over moderate heat for 15 minutes.
2. Seed the green peppers and cut into large strips. Place the green peppers, ham, and garlic in the dutch oven with the chicken. Cook for 20 minutes.
3. Peel and seed the tomatoes. Heat remaining 1/4 cup olive oil in a skillet. Add the onions and cook over moderate heat for 15 minutes.
4. Add the cooked onions and tomatoes to the dutch oven and cook for 15 minutes more.
5. Adjust seasonings and serve hot.

chicken, bayonne ham, olive oil, green peppers, garlic, onions, salt

Taken from www.food.com/recipe/basque-chicken-poulet-basquaise-482998 (may not work)