Basque chicken recipe

72 ratings Rate
  • Serves 4
  • 25 mins to prepare and 1 hr 05 mins to cook
  • 458 calories / serving
  • Freezable
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Season the chicken joints well with salt and pepper and preheat the oven to 180°C.

Heat 2 tablespoons olive oil in a large casserole and, when its spitting add the chicken pieces 2-3 at a time and brown on all sides, then remove and drain on kitchen paper towel. Add a little more oil to the casserole dish and then add the garlic and onion and sauté for a few minutes. When it begins to soften add the peppers to the pan and sauté for 5 minutes until they begin to brown on the edges.

Add the lardons to the pan and mix these with the peppers and onion and cook for a further 2 minutes. Mix in the tomato puree and paprika into the pan, then pour in the wine and stock and add some seasoning. Bring to the boil then turn down to a simmer.

Place the chicken on top of the peppers and onion. Add the tomatoes. Cover with a tight lid and cook in the oven for 1 hour until chicken is cooked through and golden and the stock/wine is reduced. Cut into a thick chunk and check that it is cooked through, with no pink showing.

Remove from the oven and stir the chopped parsley through the dish keeping a little back for garnish. Place the chicken on a bed of the peppers and onion, garnish with a little parsley and then serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 8 chicken pieces (drumsticks, thighs and legs all work well)
  • 1 large red pepper deseeded and sliced
  • 1 large green pepper deseeded and sliced
  • 1 large yellow pepper deseeded and sliced
  • 1 large onion or 2 medium onions
  • 2-3tbsp olive oil
  • 150g bacon cut into small lardons
  • 2 large cloves garlic, chopped
  • 1 level tbsp tomato puree
  • 1⁄2 level tsp hot paprika
  • 2 large tomatoes cut into quarters
  • 270ml chicken stock
  • 180ml dry white wine
  • 3tbsp of roughly chopped flat leaf parsley
  • salt
  • freshly milled black pepper
  • Energy 1915kj 458kcal 23%
  • Fat 21g 30%
  • Saturates 6g 29%
  • Sugars 13g 14%
  • Salt 5g 21%

of the reference intake
Carbohydrate 14.9g Protein 427g Fibre 2.6g


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