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.
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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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