Basque-Style Chicken with Peppers and Olives Recipe

Turn on the broiler and set a rack about 5 inches from the broiler element. Brush the chiles with enough oil to lightly coat. Broil for 5 minutes, turning several times, or until they are charred.

Transfer to a bowl, cover with a plate to help steam and soften the skins and set aside for 5 minutes.

Carefully pull the charred skin of the chili by hand. Cut the chile open, remove and discard the seeds, and chop coarsely.

Trim away the excess fat from the thighs. Sprinkle all over with salt and pepper. In a large deep skillet or Dutch oven, heat the oil over medium-high heat.

Working in batches, add half of the thighs, skin side down. Cook for 4 minutes or until golden on the undersides. Turn and brown the other sides for 3 minutes.

Transfer the chicken to a bowl. Brown the remaining thighs in the same way. Transfer the thighs to the bowl.

Discard all but 2 tablespoons of fat from the pan. Add the onion, ham, and garlic. Cook, stirring often for 5 minutes until the onions have started to soften.

Add the roasted chiles and jalapeño. Continue cooking, stirring often for 2 minutes. Add the tomatoes and stock.

Use a wooden spatula to scrape up the dark glaze from the bottom of the pan. Bring to a boil, lower the heat, and partially cover. Simmer for 5 minutes.

Return all the chicken to the pan, skin side up, along with any juices in the bowl. Spoon some of the sauce over the chicken. Return to a boil, lower the heat, and partially cover.

Simmer for 20 to 25 minutes or until the chicken is cooked through, opaque, and registers 165 degrees F with a digital thermometer.

Taste the sauce for seasoning and add more salt and black pepper, if you like. Sprinkle the dish with the chopped olives and parsley. Serve hot.