Chicken Basque is a dish featuring peppers and chicken legs in a tomato and paprika sauce from the Western Pyrenees area of Spain and France.
This dish can be served as a light one-pot meal with some bread or it can be paired with some potatoes or rice as a side.
Spanish Influenced Chicken Legs
I love cooking with chicken legs, they are delicious, cheap and really very difficult to overcook and dry out.
They also take to big flavours really well. I’ve paired them with everything from North African flavours in my zaatar chicken legs, Central American flavours in my Mexican chicken stew, to bold Jamaican flavours in my brown stew chicken and Korean flavours in my kimchi chicken recipe.
This chicken leg recipe is Basque in influence, a region in the North of Spain and the Bay of Biscay area in the South West of France.
It is both delicious and simple to cook!
It features a tomato-based sauce that is loaded with peppers, smoked paprika and Spanish ham.
The sauce gets a load of body from some Spanish sherry and the whole thing cooks in a single pot making it a perfect simple dinner.
Frequently Asked Questions
Can I use chicken breast rather than legs?
Yes, but you will need to check the internal cooking temperature and ensure you are serving it at a shade over 73°C or 165°F or it will dry out.
Do I have to use sherry?
It does add a unique flavour to this dish, but white wine will make an acceptable substitute.
Can I use onions instead of shallots?
Yes, but you will need to cook them a little longer to soften them and they will be less sweet.
What sort of Spanish ham should I use?
I use a preserved pork product called Lomo which is preserved pork tenderloin, I love the texture of it in this dish.
However, Jamon, Iberico and Serrano are all good. You could even get away with Italian prosciutto if you wanted.
Can I make this in advance?
Yes, this dish is great sat in the fridge for a couple of days and the flavours will improve.
Technically it will freeze well, although I am never keen on the texture of peppers when they have been frozen and reheated.
Serving Suggestions
I usually serve this chicken basquez recipe as a light one-pot meal and pair it with some crusty bread to mop up the delicious sauce.
But if you wanted to make it more hearty then some Spanish-influenced rice would make a nice addition.
However, my favourite way to bulk this recipe out is to add some potatoes.
You could throw some diced new potatoes into the sauce, which is an approach that Michel Roux Jr takes.
I personally prefer some crispy potatoes on the side. You could go French with some Parmentier potatoes, or add some crispy fried new potatoes.
My absolute favourite addition is some crispy straw potatoes.
Equipment Used
I only recommend specific brands of equipment if I think that it makes a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Stovetop.
- Sharp kitchen knife.
- Chopping board.
- Weighing scales and or measuring cups and or spoons.
- Medium saucepan with a lid, 20cm or 8″.
Chicken Basque recipe
Smoked paprika, sherry, tomatoes and bell peppers form the sauce for this delicious and simple chicken basque recipe.
Ingredients
- 2 Chicken Legs
- 1 Tbsp Smoked paprika
- ½ Tsp Salt
- 2 (70g) Shallots
- 4 Garlic Cloves
- 1 Red Pepper
- 1 Green Pepper
- 3 Tbsp Olive Oil
- 75ml (⅓ Cup) Sherry
- 400g (14oz) Tin Plum Tomatoes
- ½ Tsp Sugar
- 1 Sprig Fresh Thyme
- 1 Bay Leaf
- ½ Tsp Dried Chilli Flakes
- 75g (2½oz) Spanish Ham (I use Lomo)
Instructions
- Separate the chicken legs into thighs and drumsticks, then dust with the smoked paprika and half of the salt and set aside.
- Remove the stems and seeds from the red and green pepper and cut them into strips around 5mm (~¼") thick.
- Cut the shallots in half, then peel them and cut into half moon shapes as thinly as you can (around 1mm).
- Peel the garlic cloves and slice them as thinly as you can.
- Cut the tinned tomatoes into 3-4 pieces.
- Heat a medium (20cm or 8") saucepan over a medium heat and add the olive oil, do not heat too much or the paprika will burn.
- Cook the chicken pieces until they are nicely coloured on all sides, then transfer them to a plate and set aside.
- Add the sliced shallots and peppers to the pan and cook for 5-7 minutes.
- Throw in the garlic and cook for a further minute.
- Turn the heat up to high and when the ingredients are sizzling pour in the sherry and reduce it by half.
- Add the tomatoes, thyme, bay leaf chilli flakes, sugar and the rest of the salt, then reduce the heat to medium, stir and cook for 5 minutes covered with a lid.
- Add the chicken and any resting juices, making sure that it is coated in the sauce return the lid and cook for 15 minutes.
- Whilst the chicken is cooking tear or cut the ham into thin strips.
- Remove the lid and stir in most of the ham (keep a little back for garnish), then cook uncovered for a final 5-7 minutes or until the chicken reaches at least 73°C or 165°F.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 848Total Fat: 47gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 352mgSodium: 1458mgCarbohydrates: 30gFiber: 7gSugar: 15gProtein: 75g
Calorific details are provided by a third-party application and are to be used as indicative figures only.