This one is, without a doubt, a new favourite! Utterly delicious, full of flavour and wonderfully simple to make. It's the sort of meal that feels a little bit special, but is easy enough for a midweek supper. Everything comes together in one pan, and although it's quick to cook on the hob, I imagine it would work beautifully 'low and slow' in a slow cooker too.
I'd always assumed Basque chicken was a Spanish dish, but it turns out there are French and Spanish versions of this lovely Mediterranean classic. The Spanish version often includes chorizo, which would be a delicious addition if you fancy it.
I'll share the original recipe that was passed on to me in the Notes & Tips section below. There's a little how-to video too, which you might find helpful.
And the best bit? If you've got a reasonably well-stocked store cupboard and a few everyday ingredients to hand, you may only need to pick up some chicken and a bunch of fresh parsley.
Simple ingredients, very little fuss and a seriously good supper!
What you'll need
Enough for however many you're feeding, I cook for 2.
Main ingredients
- Chicken pieces, skin on
- Onion or leek, 1 chopped
- Red pepper, 1 chopped
- Fresh tomatoes, 4-5 medium - or a tin of
- Garlic, 3-4 cloves sliced
- Flat leaf parsley (optional garnish)
Store cupboard
- Olive oil
- White wine or stock
- Dried oregano
- Salt & pepper
What to do
- A large frying pan is best for this... Start by searing the chicken in a little olive oil. Remove from pan and set aside.
- In the same pan add a chopped onion, a sliced red pepper and a tsp of dried herbs (I used oregano), soften for 5-10 minutes before adding some fresh tomatoes and about 3 finely sliced garlic cloves, season with salt & pepper, add a little extra olive oil if needed and allow to cook for 15 mins or so - until the tomatoes have broken down and made a sauce. Stir in a glass of white wine (I used about 200-250ml of chicken stock instead), allow to bubble for a couple of minutes. Place the chicken pieces on the top. Cook on the hob, or in the oven 170 fan, until chicken is cooked through (about 25-30 mins). Remove from heat and allow to rest.
- Garnish with freshly chopped flat leaf parsley, if you have some, and serve with a side of your favourite greens. We had piles of buttered hispi cabbage with black pepper.
