Chicken Basquaise combines golden bone-in chicken thighs with peppers, tomatoes, garlic, sweet smoked paprika, and white wine. Everything simmers in one pan, creating tender chicken and a rich sauce for a practical family dinner.
Why You'll Love This Chicken Basquaise
- Rich pepper and tomato sauce: The vegetables, wine, and sweet smoked paprika create a savory sauce with gentle sweetness and smokiness.
- One-pan preparation: The chicken, vegetables, and sauce cook in the same pan, keeping the method practical.
- Tender, golden chicken: Searing develops color before a gentle covered simmer finishes the thighs without drying them out.
- Flexible sauce consistency: Use the tested broth option for a looser sauce or omit it for a thicker finish.
I learned this style of chicken from my mother, who made it as comforting home cooking. Her one-pan method keeps the recipe practical while building a sauce with peppers, tomatoes, garlic, and wine. It reminds me of the familiar stovetop rhythm in my Pollo al Ajillo, although the sauce is fuller here. The tomato-rich pan also connects naturally with my Chicken Provençal, while sweet smoked paprika gives this dish its own character. This family recipe still matters because it turns simple ingredients into a generous, comforting meal.
In my version, sweet smoked paprika brings gentle smokiness while peppers and tomatoes create a savory, slightly sweet sauce. The chicken becomes tender, while its browned skin stays golden after the covered simmer. Browning first develops deeper flavor, then reducing the wine prevents a sharp finish. That sequence also supports the pan-built sauces in Chicken Marengo and One Pot Spanish Chicken and Rice. Basquaise sauce combines softened peppers, tomatoes, onion, and garlic, giving the chicken a rich coating.
Key Ingredients in Basque Chicken
These ingredients create the distinctive color, texture, and flavor of my one-pan Chicken Basquaise.
- Bone-in chicken thighs: I use skin-on thighs because browning them first gives the finished dish deeper color and flavor.
- Bell peppers and tomatoes: In my version, red and green peppers build the sauce with crushed tomatoes, onion, and garlic.
- Sweet smoked paprika: My recipe uses sweet smoked paprika for gentle smokiness and an accessible Basque-style character.
- White wine and chicken broth: I reduce the wine before adding tomatoes, while the tested broth option controls the sauce consistency.
How to Make Chicken Basquaise
This one-pan method builds flavor in stages before gently simmering the chicken in the finished sauce. You can find the complete printable recipe with measurements below.
1. Brown the chicken: Pat the thighs dry, season them, and sear skin-side down until deeply golden. Brown the second side, then transfer the chicken to a plate.
2. Cook the vegetables: Soften the onion in the same pan, then add the garlic and sliced bell peppers. Cook until the peppers begin to soften.
3. Build the sauce: Add the seasonings and tomato paste, then pour in the wine. Reduce it before adding the crushed tomatoes and optional broth.
4. Simmer the chicken: Return the thighs skin-side up, cover, and simmer gently until tender and safely cooked. Remove the bay leaf and finish with parsley.
Tips for Chicken Basquaise
- Dry the chicken well: Removing surface moisture helps the thighs develop deeper golden color during searing.
- Slice the peppers evenly: Similar-sized strips soften at the same rate and give the sauce a consistent texture.
- Keep the skin facing up: Returning the thighs skin-side up preserves their golden surface during the covered simmer.
- Check beside the bone: Insert the thermometer into the thickest meat without touching bone for an accurate 165°F (74°C) reading.
Storage
I refrigerate leftover Chicken Basquaise for up to four days. I reheat it gently on the stovetop until the chicken and sauce are thoroughly hot.
What to Serve With Chicken Basquaise
I like this saucy chicken with Greek lemon rice, garlic sourdough toast, or crispy Parmesan potatoes. Each one gives the pepper and tomato sauce something satisfying to accompany.
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Recipe
Chicken Basquaise
Ingredients
- 1 kg bone-in, skin-on chicken thighs - about 6 units
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 large onion - sliced
- 3 garlic cloves - minced
- 2 red bell peppers - sliced
- 1 green bell pepper - sliced
- 1 tablespoon smoked paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon tomato paste
- 120 ml dry white wine
- 400 g crushed tomatoes - 1 can
- 120 ml low-sodium chicken broth - optional
- Chopped fresh parsley - for serving
Instructions
- Pat 1 kg bone-in, skin-on chicken thighs (about 6) dry. Season both sides with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
- Heat3 tablespoons extra virgin olive oil in a large skillet or pot over medium heat. Add the chicken skin-side down and cook undisturbed for 5-7 minutes, until deeply golden. Flip and cook for another 3-4 minutes, then transfer to a plate.
- Add 1 large onion, sliced, to the same pan and cook for 4-5 minutes, until softened. Stir in 3 garlic cloves, minced, and cook for 30 seconds. Add 2 red bell peppers, sliced, and 1 green bell pepper, sliced. Cook for 5-6 minutes, until slightly tender.
- Stir in 1 tablespoon smoked paprika, ½ teaspoon dried thyme, and 1 bay leaf. Cook for 30 seconds. Add 1 tablespoon tomato paste and cook for 1-2 minutes.
- Pour in 120 ml dry white wine and scrape up the browned bits from the bottom of the pan. Simmer for 2-3 minutes. Add 1 can 400 g crushed tomatoes and cook uncovered for 8-10 minutes, stirring occasionally, until the sauce thickens slightly. Stir in 120 ml low-sodium chicken broth if using.
- Return the chicken to the pan skin-side up. Bring the sauce to a gentle simmer, cover, and cook over low heat for 15-20 minutes. The thickest part of each thigh must reach at least 74 °C without the thermometer touching the bone.
- Remove the bay leaf. Taste the sauce and adjust the seasoning if needed. Sprinkle with chopped fresh parsley as desired before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Nuria says
I tried this Basque chicken last night and it turned out fantastic. The chicken was tender and the sauce with peppers, garlic, and tomatoes had so much flavor.