Cooking Steps

1. 

   Prepare Ingredients

   Rinse all produce. Halve bell peppers lengthwise, discarding seeds. Cut lengthwise into ¼-inch strips. Roughly chop tomatoes. Quarter potatoes. Peel onion, halve, and thinly slice. Pat chicken dry with paper towel.
2. 

   Boil Potatoes

   Place potatoes in a medium pot and cover with cold water. Season generously with salt, bring to a boil over high heat, and cook until tender when pierced with a knife tip, about 12 minutes. Drain and return to pot, off heat. Taste and season with salt and black pepper as desired.
3. 

   Sear Chicken and Peppers

   While potatoes boil, place a large pan over medium-high heat. Season chicken all over with Espelette pepper, ½ teaspoon salt and black pepper as desired. When pan is just smoking, add chicken skin-side down and scatter bell peppers around. Sear until chicken skin is golden brown and easily lifts from pan, 6-8 minutes. Transfer to a plate, keeping chicken and bell peppers separate.
4. 

   Make Pipérade Sauce

   Wipe pan from chicken clean and add 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add onion, whole garlic cloves, and paprika and cook until onion is softened, 3-4 minutes. Add sherry and cook until liquid is evaporated, about 30 seconds. Add tomato purée, whole thyme sprigs, bell peppers, and chopped tomatoes. Season with ½ teaspoon salt and black pepper as desired. Increase heat to high and bring to a boil.
5. 

   Braise Chicken

   Once boiling, reduce heat under pipérade to medium and nestle chicken into sauce, skin-side up, to mostly submerge. Cover and cook until sauce is thick and chicken is cooked through and no longer pink, about 10 minutes.
6. 

   Plate Chicken

   Remove garlic and thyme from sauce and discard. Divide boiled potatoes between 2 bowls. Top with braised chicken, spoon over pipérade sauce, and dig in.