Ingredients
Check off ingredients as you go
Serves 6
- 6 chicken pieces (thighs, drumsticks…)
- 1-2 onions, thinly sliced
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 4-5 bell peppers (red, orange, yellow, green), cut into thin strips
- 400g (14 oz) crushed tomatoes (fresh or canned)
- 1 tsp Espelette pepper (or sweet paprika)
- 1 bay leaf
- 1 sprig of thyme
- A few sprigs of parsley
- 200ml (¾ cup) white wine
- Salt, pepper
In a large sauté pan, heat the olive oil and brown the chicken pieces. Set them aside on a plate. Discard excess fat released by the chicken (keep a little). Add the onions and let them soften gently for 8 minutes without browning. Add the bell peppers and cook for another 10 minutes over medium heat until they’re tender.
Season with salt and pepper, add the garlic, bay leaf, thyme, and a few sprigs of parsley. Pour in the white wine and let it evaporate, then add the tomatoes, chicken, and a glass of water. Cover and simmer for 25 minutes or until the peppers and chicken are fully cooked.
Serve with white rice, bulgur, or potatoes and garnish with chopped parsley.
Basque Chicken Variations
- Some omit the tomatoes—it’s delicious that way too!
- For a richer, Mediterranean-style sauce, add diced eggplant.
- Basque chicken keeps 3-4 days in the refrigerator and freezes very well.
- For a chicken-free version, pair the sauce with poached eggs or eggs cracked directly into it, shakshuka-style, or with grilled or poached fish fillet.