Adapted from a delicious book by Gerald Hirigoyen called Pintoxos. The Basque pepper "piment d'Espelette' adds a perfumed smokiness to the dish.

Ingredients

• 6 boneless chicken thighs, skin on
• ¼ cup olive oil
• 1 yellow pepper, deseeded and diced
• 1 onion, peeled and finely diced
• 2 cloves garlic, peeled and diced
• 2 tablespoons sherry vinegar
• 2 tablespoons brown sugar
• 3-4 juicy ripe tomatoes, diced finely
• 1½-2 teaspoons piment d'Espelette

Method

1. Season the chicken well with salt and pepper and set aside. Heat the oil in a frying pan and when hot, brown the chicken breasts well. Set aside.
2. Add the onion, pepper and garlic to the pan and cook over a low heat until the vegetables are soft. Add the vinegar and sugar and allow to simmer until reduce by half. Stir in the tomatoes and piment d'Espelette pepper and when hot sit the chicken back into the pan and cover.
3. Cook over a moderate heat for 20-25 minutes or until the chicken is cooked. Serve with mashed potatoes or warm crusty bread to soak up all the cooking juices.

Cooks Tips

- If you do not have authentic Basque pepper, use half paprika and half smoked paprika.

- Wrap a slice or two of bacon over each piece of chicken before pan frying if wished.