Basque Chicken
This Basque Chicken is an easy one-pan recipe made with tender chicken, peppers, tomatoes, garlic, and smoked paprika. Simple to make and full of classic Basque flavor.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoon 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 ½ cup
- 1 can crushed tomatoes 14 oz / 400 g
- 120 ml chicken broth optional ½ cup
- Fresh parsley chopped (for serving)
Instructions
- Pat 6 bone-in, skin-on chicken thighs dry and season both sides with 1 teaspoon salt and ½ teaspoon freshly ground black pepper.
- Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Place the chicken skin-side down and cook for 5–7 minutes until golden and crisp. Flip and cook for another 3–4 minutes. Remove from the skillet and set aside.
- In the same skillet, add 1 sliced onion and cook for 4–5 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant. Add 2 sliced red bell peppers and 1 sliced green bell pepper, cooking for 5–6 minutes until slightly tender.
- Stir in 1 tablespoon smoked paprika, ½ teaspoon dried thyme, and 1 bay leaf, cooking for 30 seconds until fragrant. Add 1 tablespoon tomato paste and cook for 1–2 minutes to deepen the flavor.
- Pour in ½ cup dry white wine and let it reduce for 2–3 minutes. Add 1 can (400 g / 14 oz) crushed tomatoes and stir well. Let the tomatoes simmer uncovered for 8–10 minutes, stirring occasionally, until slightly thickened. Stir in ½ cup chicken broth (if using).
- Return the chicken to the skillet, skin side up. Bring to a gentle simmer, cover, and cook on low for 15–20 minutes until the chicken is fully cooked and tender.
- Remove the bay leaf. Taste and adjust seasoning if needed. Sprinkle with fresh chopped parsley before serving.
Notes
Let the Wine Reduce Properly: I like to give the wine a full 2–3 minutes to reduce before adding the tomatoes. It removes any sharp edge and builds a deeper base for the sauce.
Simmer Uncovered for a Richer Sauce: If the sauce looks a little loose at the end, I leave it uncovered for a few extra minutes. It thickens naturally and clings better to the chicken.
Keep the Heat Gentle: I keep the simmer low and steady once the chicken goes back in. A gentle simmer keeps the meat tender instead of tightening up.
Nutrition
Calories: 674kcal | Carbohydrates: 20g | Protein: 39g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 213mg | Sodium: 1234mg | Potassium: 1214mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3722IU | Vitamin C: 113mg | Calcium: 64mg | Iron: 4mg
