Tasty Basque Chicken Dish

This rich and satisfying Nigella Chicken Basque has become my go-to dinner fix when I want something fancy but easy. The mix of juicy chicken thighs surrounded by sweet peppers and tomatoes makes a rustic all-in-one meal that wins over even the fussiest eaters at my dinner table.

I whipped this up for the first time during a super busy week when I needed to wow my visiting in-laws without spending hours cooking. The smell was so amazing that everyone drifted into the kitchen to check what was bubbling away before I even told them dinner was ready.

What You'll Need

• Chicken thighs: Go for bone-in, skin-on to keep everything moist and flavorful
• Red bell peppers: They add a natural sweetness that balances out the savory bits
• Fresh tomatoes: They bring some tang and soften up nicely as they cook
• Onion: Builds the flavor base for the whole dish
• Garlic cloves: Freshly chopped garlic gives the sauce its punch
• Paprika: The star spice that brings true Basque flavor
• Dried thyme: Adds an earthy hint that works magic with chicken
• Bay leaves: Give the sauce a subtle background flavor while it cooks
• White wine: Loosens up all the tasty bits from the pan and adds brightness
• Olive oil: Grab the good stuff as it's a big part of the flavor
• Salt and pepper: You'll need plenty to bring out all the flavors

Cooking Directions

Prep the Chicken:

Thoroughly dry the chicken thighs with paper towels for better browning. Sprinkle both sides generously with salt, pepper and about half your paprika, getting some underneath the skin to flavor the meat directly.

Start the Flavor:

Warm olive oil in a big deep pan until it's hot but not smoking. Add chicken skin down and don't touch it for about 5 minutes until it's golden brown. Flip and cook another 3 minutes, then set aside on a plate. Don't worry that it's not cooked through yet, it'll finish in the sauce.

Build the Base:

Throw sliced onions into that same pan with all the tasty chicken bits. Cook on medium-low for around 8 minutes, stirring now and then until they turn clear and get a bit brown at the edges. Add your chopped garlic and cook one more minute until you can really smell it, but watch it doesn't burn.

Add Veggies:

Toss in your sliced red peppers with the onions and cook about 5 minutes until they start getting soft. Mix in chopped tomatoes, the rest of your paprika, thyme, and bay leaves. Let everything cook down about 3 minutes so the juices come out and make a nice base.

Make it Saucy:

Pour in your white wine and scrape up all those stuck-on bits from the bottom with a wooden spoon. Let it bubble and cook down for about 2 minutes to get stronger flavor and cook off the alcohol.

Finish Cooking:

Put the chicken pieces back in, skin up, tucking them into the veggie mix but keeping that crispy skin above the sauce. Partly cover with a lid and let it bubble gently for 25-30 minutes until chicken is totally cooked and tender. You want the temp to hit 165°F inside.

Last Touches:

Try the sauce and add more salt and pepper if needed. Take out the bay leaves before serving. Let everything sit for 5 minutes before dishing up so the flavors can mix better and the chicken stays juicy.

Pin it

The paprika really makes this dish special. I ran out once and made it without, and while it wasn't bad, it missed that warm depth that makes it so good. I now keep Spanish paprika just for this dish because its sweet smokiness turns basic ingredients into something amazing.

Getting That Perfect Softness

Don't rush this dish if you want it to turn out right. If you hurry the first browning step or cut the simmering short, you'll end up with tough chicken and undeveloped flavor. Give each cooking step the time it needs and you'll get chicken that's falling-apart tender and veggies that melt into a smooth sauce.

Put Your Own Spin On It

The basic recipe works great as is but there are tons of ways to switch it up. Try throwing in some pitted olives near the end for a salty kick. If you like heat, add some red pepper flakes with the paprika. Want it creamier? Stir in a splash of heavy cream just before you serve it. Each little change gives you a slightly different meal while keeping what makes the dish so good.

What To Serve With It

This dish goes well with so many sides. My family really loves dunking crusty bread into the tasty sauce. For a bigger meal, serve it over fluffy white rice or creamy polenta. A simple green salad with lemon and olive oil dressing works great alongside it to balance out the rich chicken and sauce.

Pin it

Take your time with this dish and you'll get a meal packed with amazing flavors that'll make everyone ask for seconds!

Frequently Asked Questions

→ Can I use boneless chicken for this dish?

While bone-in thighs give the richest flavor and stay juicier, boneless chicken works too. Just cook it for less time so it doesn't dry out.

→ What is the best side dish to serve with Nigella Chicken Basque?

This tasty meal goes really well with fresh crusty bread, a bowl of rice, or creamy mashed potatoes to mop up all that yummy sauce.

→ Can I make this dish spicier?

Absolutely! Throw in more paprika or add some chili flakes if you want to crank up the heat to match your taste buds.

→ Can I prepare this meal in advance?

Sure thing. Making it a day ahead actually lets the flavors mingle and develop, so it'll taste even better when you warm it up later.

→ Can I substitute the white wine in the recipe?

If you don't want to use wine, just swap it with chicken broth or a bit of apple cider vinegar to add that tangy kick.