WINTER SUPPERS 2

A simple, warming, one pot Saturday night supper that you can serve to anybody. 
Simple enough for a family and delicious enough for friends. 

Braised Vegetable Hot Pot with Piment d'Espelette Chicken

700 g chicken breast

1 teaspoon piment d'espelette ( Basque chilli pepper )
1 teaspoon flaked salt
25g butter
200g bacon/lard, preferably from a whole piece, avoid using pre-cut "lardons" full of salt
1kg ratte/new potatoes peeled and cut into lengths
3 red onions, 1 yellow onion
½ bottle dry white wine
250g peas, frozen are fine
bunch soft green herbs such as chives/ciboulette, chopped  rustically

Mix piment and salt in a salad bowl and rub over chicken breasts, covering all sides

 Heat the butter in a iron thick based casserole dish until sizzling, then take 10 mins to brown the chicken on all sides. Remove the chicken from the dish, then fry the bacon/lard until crisp. 

Add the potatoes and onions, then cook until just starting to become golden. 

 Nestle the chicken among the vegetables, pour over the wine, cover, cook undisturbed on medium flame undisturbed, for about 30mins  or until the chicken is cooked. Avoid overcooking the chicken.

 Stir the peas into the juices, adding a splash of water/wine if the pan is dry, then simmer until the peas are tender but a little al dente ( there is nothing more scary than grey overcooked peas!!).  Stir through the herbs and serve.