Basque Chicken Recipe

I just whipped up these juicy chicken thighs cozied up in a lively tomato and bell pepper sauce that made me feel like a secret chef in my own kitchen even tho i totally messed up a step or two along the way.

I’m always excited when I cook Basque Chicken. I love searing my bone-in chicken thighs in olive oil until they’re golden, then tossing in sliced onion, peppers, minced garlic, and chopped tomatoes.

I think the wine, bay leaf, and smoked paprika gives it an amazing, hearty flavor.

Ingredients

Ingredient Quantities

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
• Salt and freshly ground black pepper, to taste
• 3 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 4 garlic cloves, minced
• 1 cup chopped ripe tomatoes (or one 14.5 oz can of diced tomatoes)
• 1/2 cup dry white wine
• 1 bay leaf
• 1 teaspoon sweet smoked paprika
• 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)

How to Make this

1. Preheat your oven to 375°F and season the chicken thighs well with salt and pepper.

2. Heat the olive oil in a large, oven-safe skillet on medium high heat and sear the chicken, skin side down first for about 5 minutes until it gets really crispy.

3. Flip the chicken and cook for a couple more minutes before taking it out and setting it aside.

4. In the same pan, throw in the thinly sliced onion along with the red and yellow bell peppers, and cook them until they start to soften (about 3-4 minutes).

5. Add the minced garlic and stir for about 1 minute, making sure it doesn’t burn.

6. Mix in the chopped tomatoes (or canned tomatoes) along with the dry white wine.

7. Now toss in the bay leaf, sweet smoked paprika and the thyme. Stir everything well.

8. Put the chicken thighs back in the skillet, nestling them into the tomato and pepper sauce.

9. Let the mixture come to a light simmer on the stovetop then transfer the skillet to the oven.

10. Roast for around 25-30 minutes until the chicken is cooked through, check for seasoning and serve hot with plenty of that tasty sauce on top.

Equipment Needed

1. Oven – You need to preheat it to 375°F
2. Large oven-safe skillet – For searing the chicken and later finishing in the oven
3. Chef’s knife – To slice the onion, bell peppers and mince the garlic
4. Cutting board – For safe and easy ingredient prepping
5. Measuring cup – To measure the chopped tomatoes, white wine and olive oil accurately
6. Measuring spoons – For the right amounts of seasonings like smoked paprika and thyme
7. Spatula or tongs – For flipping the chicken and stirring the vegetables properly

FAQ

• Q: Can I use chicken breasts instead of thighs?
  A: Yes, you can, but thighs are juicier and more flavorful. If you decide on breasts, be sure to lower the cooking time so they don’t dry out.
• Q: Can i use dried thyme instead of the fresh sprig?
  A: Sure thing, you can use dried thyme. Just use about 1/2 teaspoon, since dried herbs are more potent than fresh ones.
• Q: Is it okay to substitute the canned tomatoes with fresh tomatoes?
  A: Absolutely. Just chop about 1 cup of ripe tomatoes. Fresh tomatoes add a nice zing, but canned work just fine too.
• Q: What do i do if I don’t have dry white wine?
  A: No worries! You can replace it with chicken broth mixed with a splash of white vinegar to give that slight tang.
• Q: How do i get the chicken skin really crispy?
  A: The trick is to sear the chicken well on the skin side first. Let it cook long enough undisturbed to form a nice crispy crust before flipping it over.

Basque Chicken Recipe Substitutions and Variations

• If you cant find bone-in, skin-on chicken thighs, boneless and skinless thighs or even drumsticks will work fine, though the flavor might change a bit.
• If you’re out of olive oil, you can use avocado oil or even canola oil as a substitute. They work pretty similarly though the taste might be slightly different.
• Instead of chopped ripe tomatoes, you can use tomato puree thinned with a bit of water or even fresh tomatoes if they’re in season.
• If you don’t have dry white wine, try using chicken broth with a squeeze of lemon juice to mimic that tangy flavor.
• Not got fresh thyme on hand? Dried thyme works just fine; just use half the amount since its flavor is more concentrated.

Pro Tips

1. One thing that really makes a difference is to pat your chicken dry and season it really well before searing, so you get that super crispy skin. If you dont do this, the skin might end up soggy and not as tasty.

2. When you cook the onions and bell peppers, let them soften properly for about 3 to 4 minutes. Don’t rush that step cause if they stay crunchy the flavors wont mix well with the garlic and tomatoes.

3. Make sure that after you add the white wine, you let it bubble a bit on the stove to reduce slightly. This helps meld the flavors together and gets rid of any harsh alcohol taste which is pretty important for a balanced sauce.

4. Finally, always taste and adjust your seasoning before putting everything in the oven. Sometimes a little more salt or pepper can really brighten up the dish, especially since you’re dealing with lots of layered flavors.