Chicken Basquaise

Story behind the dish

Imagine a hearty, colorful dish bubbling away in the oven, filling your home with inviting aromas of roasted peppers, sun-dried tomatoes, and tender chicken. Chicken Basquaise is a soulful French recipe from the Basque region, where rustic flavors meet the vibrant Iberian spirit. This dish celebrates simple ingredients transformed into a comforting feast — perfect for sharing with loved ones or savoring after a day of adventure. Whether you're new to Basque cooking or just craving something warm and impressive, this one-pot wonder promises satisfaction in every bite.

Ingredients

• 3.3 lbs (1.5 kg) chicken pieces (joints)
• 1 oz (25 g) butter
• 3. Tablespoons (45 ml) olive oil
• 2 red onions, sliced
• 3 large red bell peppers, sliced
• 4. oz (130 g) chorizo sausage, sliced
• 8 sun-dried tomatoes
• 6 cloves garlic, sliced
• 1 ¼ cups (240 g) basmati rice
• Drizzle of tomato puree
• ½ teaspoon paprika
• 4 bay leaves
• A handful of fresh thyme
• 1 ¼ cups (350 ml) chicken stock
• ¾ cup (180 ml) dry white wine
• 2 lemons, cut into wedges
• ½ cup (100 g) black olives
• Salt, to taste
• Pepper, to taste

Step-by-step

1. Preheat your oven to 350°F (180°C). Prepare the chicken joints and have them ready for cooking.
2. In a large, flameproof casserole or skillet, melt the butter and add 3 tablespoons (45 ml) olive oil over medium heat. Brown the chicken pieces in batches—don’t overcrowd the pan—searing until golden on all sides. Season with salt and pepper as you go. Remove the browned chicken and set aside on paper towels.
3. Pour a little more olive oil into the casserole and cook the sliced onions for about 10 minutes, stirring often, until they are soft but not browned.
4. Add the remaining oil, then stir in the sliced peppers. Cook for another 5 minutes.
5. Incorporate the chorizo slices, sun-dried tomatoes, and garlic. Cook everything together for 2-3 minutes to release their flavors.
6. Stir in the rice, ensuring it gets coated in the flavorful oil mixture. Add a drizzle of tomato puree, paprika, bay leaves, and thyme.
7. Pour in the chicken stock and white wine. Bring the mixture to a simmer; you'll see bubbles forming.
8. Gently press the rice down, making sure it’s just submerged in the liquids. Place the browned chicken pieces on top of the rice. Tuck the lemon wedges and black olives around the chicken.
9. Cover the casserole and bake in the preheated oven for about 50 minutes. Check the rice; it should be tender yet still have a little bite, and the chicken should be cooked through with clear juices. If not, bake for an additional 5 minutes and check again.

Chef’s tips & serving ideas

• For an extra burst of freshness, squeeze fresh lemon juice over the dish just before serving.
• Serve with a crisp green salad or crusty bread to soak up all those glorious flavors.

Closing thoughts

A pot of Chicken Basquaise offers more than just a meal—it’s an experience that transports you to the sun-drenched coastlines and lush hills of the Basque Country. The comforting pairing of tender chicken, smoky chorizo, and aromatic vegetables makes every spoonful a celebration of rustic French elegance. Gather your loved ones, set the table, and enjoy this hearty, soulful dish that warms the heart and delights the palate.