There’s something so comforting about this Basque-Style Chicken with Peppers and Olives. It’s a rustic, one-pan meal made with bone-in chicken thighs (or drumsticks!), seasoned with smoked paprika, then braised until tender in a rich tomato, pepper, and olive sauce. Simple, flavourful, and endlessly inviting, it’s the kind of cosy dinner that makes everyone want to linger at the table just a little longer.
Born where France meets Spain, this dish is a beautiful blend of both worlds — part Poulet Basquaise, part Pollo al Chilindrón. It captures everything we love about Mediterranean cooking: bright, a little smoky, slightly sweet from the peppers, and perfectly savoury from those briny olives. All it really needs is a crusty loaf of bread and a glass of wine to soak up every last bit of that delicious sauce.
Ingredients for Basque-Style Chicken
This dish is proof that a few simple Mediterranean ingredients can come together to create something truly delicious. When slowly simmered, each one adds its own layer of flavour.
- Chicken thighs: Bone-in, skin-on chicken gives the sauce extra depth of flavour and keeps the chicken tender and juicy while cooking. You can also use a mix of thighs and drumsticks, or even a whole chicken cut into eight pieces.
- Red peppers & onions: These form the flavour base of the dish. As they cook down, they become soft and sweet, giving the sauce its signature Mediterranean warmth.
- Garlic & tomatoes: A classic pairing that adds richness and balance; the tomatoes bring gentle sweetness while the garlic adds aroma.
- White wine: A splash of dry white wine lifts the flavours and adds a lovely brightness. If you prefer, you can easily replace it with a little chicken broth.
- Olives: Their briny flavour perfectly complements the sweetness of the peppers. Choose Kalamata or green olives — or a mix of both!
- Smoked paprika & chilli flakes: Smoked paprika brings gentle warmth and a touch of smokiness, while the chilli flakes add a hint of heat.
- Bay leaf & thyme: These herbs add a delicate, earthy note that deepens the overall flavour. Fresh thyme is especially nice if you have it on hand.
How to Make This Braised Basque-Style Chicken Recipe
This oven-braised chicken and peppers recipe is an easy, one-pan meal that’s ready to serve in just over an hour. And it’s the kind of dish that looks impressive but couldn’t be simpler to make. Here’s how it comes together:
- Brown the chicken: Sear the seasoned chicken in a large oven-proof skillet or casserole until golden and crisp. This builds the base of all that amazing flavour!
- Make the sauce: Sauté the peppers, onions, and garlic, then add the wine, herbs, and tomatoes to create a deeply flavourful sauce.
- Bake and finish: Nestle the chicken into the sauce, bake until tender, and top with fresh parsley before serving.
Serve it straight from the pan with some crusty bread, pasta, rice, or roasted potatoes to soak up every bit of that delicious sauce!
Get the full ingredient list and detailed instructions in the printable recipe card below.f
Why You’ll Love This Basque Chicken with Peppers & Olives
- Simple, honest cooking. Nothing fancy, just good quality ingredients that shine.
- A taste of the Mediterranean. Sweet peppers, smoky paprika, and briny olives come together in perfect harmony.
- One pan, minimal effort. You brown, bake, and serve all in the same dish = less washing up, more time to enjoy.
- Perfect for meal prep. The flavours of the sauce deepen overnight, making leftovers even better.
- Cosy, colourful, and comforting. It’s the kind of dish that makes you slow down, pour a glass of wine, and savour every bite.
Serving Ideas for Basque-Style Chicken
This is one of those dishes that begs to be served straight from the pan, family-style, with everyone reaching for seconds. The sauce is rich and full of flavour, so you’ll definitely want something to soak it up.
Here’s how I love to serve it:
- With crusty bread, still warm from the oven, to mop up every drop.
- Over a bed of steamed rice, pasta, or roasted potatoes for something hearty and comforting.
- Or alongside a simple green salad or couscous if you’re keeping things lighter.
Tip: You can add parboiled new potatoes straight to the pan and cook them along with the chicken as they’ll soak up all those incredible flavours while the dish bakes.
If you love this Basque-Style Chicken with Peppers and Olives, here are a few more recipes you’ll want to try next. They are all bursting with Mediterranean flavour and have that same comforting, one-pan feeling of effortless:
- Creamy Tuscan Chicken – a rich and creamy chicken dish with spinach and sun-dried tomatoes.
- Chicken with Creamy Sun-Dried Tomato Sauce – easy, luxurious, and full of flavour.
- Chicken Cacciatore – a rustic Italian classic made with peppers, mushrooms, olives, and herbs.
- Greek Chicken Skillet – marinated chicken simmered in a rich tomato sauce with olives, feta, and fresh herbs. Perfect for a quick weeknight meal.
Basque-style Chicken with Peppers and Olives
A rustic Basque-style chicken stew with tender, golden chicken thighs, sweet peppers, tomatoes, olives, and a touch of smoked paprika. One-pot dish with simple Mediterranean flavours.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 8 chicken thighs (bone-in and skin-on), or mix of chicken thighs and drumsticks (1,2-1,5 kg)
- 1 tablespoon smoked paprika
- 1 tablespoon olive oil
- 1 tablespoon ghee (or butter)
- 2 red bell peppers (or sweet pointed peppers), thinly sliced
- 2 small yellow onions, thinly sliced
- 4 garlic cloves, minced
- 200 ml dry white wine
- 1 teaspoon dried thyme leaves
- 1–2 bay leaves
- 1/2 teaspoon chilli flakes, or to taste
- 1 × 400 g can crushed tomatoes
- 150 g cherry tomatoes
- 60 g Kalamata olives (pitted)
- salt and freshly ground black pepper, to taste
- fresh flat-leaf parsley, to garnish
Method
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Season the chicken: Pat the chicken thighs dry with paper towel. Season with smoked paprika and salt; coating each piece evenly.
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Brown the chicken: Heat the olive oil and ghee in a large (30–35 cm) ovenproof skillet over medium heat. Add half of the chicken, skin-side down, and cook for about 5 minutes, until the skin is golden and crisp. Flip and cook for another 1-2 minutes, then transfer to a plate. Repeat with the remaining chicken, pouring off all but 2 tablespoons of fat from the pan once done.
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Preheat the oven at 400°F / 200°C (180°C fan-assisted).
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Sauté the vegetables: Add the onions and red peppers to the same pan and cook over medium heat until softened and translucent, about 5 minutes. Stir in the garlic and cook briefly, just until fragrant (30 seconds).
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Deglaze and build flavour: Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the thyme, bay leaves, chilli flakes, and olives. Ssimmer for 2 minutes until wine reduces by half, then stir in the crushed tomatoes and season with salt and pepper.
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Bake the chicken: Return the chicken to the pan, skin-side up, along with any juices that have collected on the plate. Nestle the chicken pieces in the sauce and scatter the cherry tomatoes over the top.
Cover the pan with a lid (or tightly with foil) and transfer to the oven. Bake for 40 minutes, then uncover and bake for a further 5 minutes, until the skin is crisp.
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Finish and serve: Remove from the oven, sprinkle with freshly chopped parsley, and serve hot with steamed rice, pasta, or roasted potatoes to soak up the sauce. Enjoy!
Notes
- Add potatoes: Toss parboiled new potatoes into the pan before braising, they’ll soak up the sauce and become become perfectly tender and flavourful.
- To store: Let the chicken cool, then transfer to an airtight container. It will keep for up to 3 days in the fridge.
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