Instructions: Remove wings from chicken, cut chicken into 4 pieces, 2 legs and 2 half breasts. Dry meat thoroughly. Place 1/4 cup olive oil into a pan on the heat, add the chicken - skin-side down and brown on both sides. Brown the sausage pieces on all sides.

In a separate pan place 2 tablespoons of olive oil - add the garlic and then the peppers. Add 2 tomatoes and allow the vegetables to sweat together.

Add the mushrooms to the chicken and the sausage. Moisten with 1/2 cup dry white wine and then add vegetable mixture. Simmer 25 minutes.

Remove chicken pieces to a heated serving dish and keep warm. Add 2 tomatoes to the sauce. Raise the heat under the pan, bring to the boil and reduce sauce. Add the parsley and 1/4 cup white wine. Reduce for 2 minutes.

Coat chicken with half of the sauce. Place the boiled rice on a separate dish, make a well in the center and fill with the rest of the warm sauce.

This recipe yields 4 servings.

Comments: A traditional French specialty from the Basque Country.

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