But the versions I tried were all so different!
Broil the peppers until theyre charred all over, or char them over a flame.
Any ham will do, as long as it isn’t honey-basted.
Sheryl Julian
I usually buy Black Forest.
Cut it into matchsticks before adding it to the sauce.
When its time to serve this Basque favorite, sprinkle the dish with chopped green olives and parsley.
Sheryl Julian
Its wonderful today, better tomorrow, and even more beautifully mellow the day after that.
Brush the chiles with enough oil to lightly coat.
Broil for 5 minutes, turning several times, or until they are charred.
Sheryl Julian
(Alternatively, roast the chiles on theopen flame of a gas stovetop.)
Carefully pull the charred skin of the chili by hand.
Cut the chile open, remove and discard the seeds, and chop coarsely.
Sheryl Julian
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.
Sheryl Julian
Working in batches, add half of thighs, skin side down.
Cook for 4 minutes, or until golden on the undersides.
Turn and brown the other sides for 3 minutes.
Sheryl Julian
Transfer the chicken to a bowl.
Brown the remaining thighs in the same way.
Transfer the thighs to the bowl.
Sheryl Julian
Discard all but 2 tablespoons fat from the pan.
Add the onion, ham, and garlic.
Cook, stirring often, for 5 minutes until the onions have started to soften.
Sheryl Julian
Add the roasted chiles and jalapeno.
Continue cooking, stirring often, for 2 minutes.
Add the tomatoes and stock.
Sheryl Julian
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.
Return all the chicken to the pan, skin side up, along with any juices in the bowl.
Its ok if the thighs are a tight fit.
Spoon some of the sauce over the chicken.
Return to a boil, lower the heat, and partially cover.
Taste the sauce for seasoning and add more salt and black pepper, if you like.
Sprinkle the dish with the chopped olives and parsley.
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