This is my take on Basque chicken
Begin by cutting a chicken into large pieces or simply use pre-cut chicken pieces from your grocer. Most recipes call for chicken thighs but I prefer using both breast meat and dark meat.
Season the chicken pieces with salt and pepper. In a large non-stick skillet on medium high, heat 3 tablespoons of extra virgin oil and 1 tablespoon of butter. Add the chicken pieces to the hot fat and brown on each side.
Transfer to a plate.
Toss in 2 cloves of finely chopped garlic plus 3 slices of diced cooked ham. I also added 2 whole bay leaves, 3 sprigs of thyme, 1 heaping teaspoon of sweet paprika, 2 chopped stalks of celery, and 1 chopped carrot, continue cooking on medium high for 3-4 minutes.
Add 1 large red bell pepper (seeded) cut into large pieces and 3/4 cup of white wine. Stir in 4 chopped tomatoes. Continue cooking for several minutes to allow the wine to reduce and the flavours to amalgamate.
Transfer the vegetables and meat to an oven-proof Dutch oven by nestling the meat in the vegetable mixture. Cover and braise in a pre-heated 350°F oven for 30-35 minutes or until the meat is fully cooked.
I removed the cover near the end of the cooking process and lifted the chicken pieces out of the braising juices to allow them to brown.