The Chicken Basquaise

• 4 chicken thighs
• 200g of tinned chopped tomatoes
• 200g of frozen sliced peppers
• 1 onion
• 1/3 tsp garlic purée
• 2 dessert spoons olive oil
• Salt, pepper, Espelette pepper

Separate the tops of the thighs from the drumsticks. Slice the tops of the thighs to the bone.

Heat the oil in the pressure cooker. Brown the tops of the thighs and the drumsticks on all sides.

Remove the thighs.

Replace with the vegetables, 20cl of water and the chopped tomatoes and mix well, collecting the cooking juices.

Add all the remaining ingredients. Season with the salt, pepper and Espelette pepper. Re-add the thighs. Mix. Close the pressure cooker.

Leave to cook for 10 minutes when the valve starts to whistle.

For a quicker and perhaps easier recipe, the 4 thighs can be replaced by 8 drumsticks. In this case, reduce cooking time to 7 minutes.