Basque Chicken with Sweet Peppers and Tomatoes

Name: Basque Chicken with Sweet Peppers and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 4 chicken drumsticks; 4 chicken thighs; Salt and freshly ground black pepper; 1 large onion, thinly sliced; 1/2 red bell pepper, thinly sliced; 1/2 green bell pepper, thinly sliced; 2 large garlic cloves, thinly sliced; 20 cherry tomatoes, halved; 4 jarred piquillo peppers, drained; 1 teaspoon chopped thyme; 1 cup dry white wine; 1 cup water; 2 ounces serrano ham or prosciutto, sliced 1/16 inch thick and cut into thin strips

Servings: persons

2 tablespoons extra-virgin olive oil
4 chicken drumsticks
4 chicken thighs
Salt and freshly ground black pepper
1 large onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
2 large garlic cloves, thinly sliced
20 cherry tomatoes, halved
4 jarred piquillo peppers, drained
1 teaspoon chopped thyme
1 cup dry white wine
1 cup water
2 ounces serrano ham or prosciutto, sliced 1/16 inch thick and cut into thin strips

1
Preheat the oven to 400.
2
In a large, deep ovenproof skillet, heat the oil.
3
Season the chicken with salt and pepper and add to the skillet, skin side down.
4
Cook over moderately high heat until richly browned, about 4 minutes per side.
5
Transfer the chicken to a large plate, skin side up.
6
Add the onion, red and green bell peppers and garlic to the skillet and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.
7
Add the cherry tomatoes, piquillo peppers and thyme; once the tomatoes are hot, pour in the wine and simmer over moderately high heat for 1 minute.
8
Stir in the water and bring to a boil.
9
Return the chicken to the skillet, skin side up.
10
Cover tightly and braise in the oven for about 20 minutes, until the chicken is cooked through.
11
Transfer the chicken to a large, shallow serving dish.
12
With a slotted spoon, transfer the vegetables in the skillet to the baking dish and cover with foil to keep warm.
13
Boil the cooking juices over high heat until reduced to 1 cup, about 10 minutes.
14
Add the serrano ham and bring to a simmer.
15
Remove from the heat and season with salt and pepper.
16
Pour the juices over the chicken and vegetables and serve.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 4 chicken drumsticks, 4 chicken thighs, Salt and freshly ground black pepper, and more.

Yes, Basque Chicken with Sweet Peppers and Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!