Basque Chicken
This Basque-style chicken or poulet basque features tender, juicy chicken thighs and drumsticks cooked in a vibrant and delicious saucy mixture of tomatoes, bell peppers, onions and garlic, and finished off with salty, briny olives.
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Ingredients
- 6-8 bone-in chicken drumsticks or thighs
- ½ teaspoon smoked paprika
- 1 teaspoon salt, divided
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 red bell peppers, thinly sliced
- 2 green bell pepper, thinly sliced
- 2 jalapeno peppers, thinly sliced, optional
- 4 garlic cloves, minced
- 1-2 jalapeno peppers, minced (optional)
- ⅓ cup white wine
- 1 can diced tomatoes
- ⅓ cup Kalamata olives, pitted and halved
- Fresh parsley, chopped (for garnish)
Instructions
- Season both sides of the chicken evenly with smoked paprika and ¼ teaspoon of salt.
- Heat olive oil in a braising dish over medium-high heat. Add chicken pieces, in batches, skin side down, and sear for 5-7 minutes, until the skin has browned and the chicken lifts easily from the bottom of the pan. Flip and continue cooking for another 2-3 minutes. Remove from pan and set aside. Repeat with remaining chicken.
- Add sliced onions to the pan and cook until browned, about 2-3 minutes.
- Add bell peppers, garlic, and jalapeno peppers to the onions. Cook, stirring frequently, until the peppers begin to soften, about 5 minutes.
- Add the white wine and cook for another minute, scraping brown bits off the bottom of the pan.
- Stir in the diced tomatoes. The mixture should be liquidy and bubbling. Nestle the chicken pieces back into the pan. Cover, reduce heat to low, and simmer for 25 minutes. Stir frequently, turning the chicken pieces to prevent scorching and ensure even cooking. The peppers will be very soft and the chicken quite tender.
- Stir in the Kalamata olives and sprinkle with chopped parsley.
Notes
- You can use a combination of drumsticks and thighs, or just one or the other depending on what you have on hand.
- You can substitute the white wine with chicken broth, but add a touch of balsamic vinegar for some acidity when you add the tomatoes.
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