I made Basque Chicken yesterday, loosely based on John Burton-Race's recipe in French Leave. I halved the quantities, used skinned chicken thighs instead of a jointed chicken, extra dry vermouth instead of white wine, a variety of coloured peppers and finally green olives stuffed with pimiento instead of black olives. I didn't skin or deseed the tomato either. It was still very tasty served with brown rice. I hope it freezes well since I made far more than we could eat at one sitting. I almost forgot to mention that I used Anjum Anand's trick of just pricking the chilli and throwing it in whole. I was then able to fish it out and put it on my plate later since my wife doesn't like too much chilli heat.