Chicken Basque Recipe

Name: Chicken Basque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken legs; 1 tbsp (15 mL) olive oil; Salt and pepper; 2 onions, coarsely chopped; 1 sweet red pepper, sliced; 1/4 tsp (1 mL) hot pepper flakes; 12 cloves garlic, thinly sliced; 1/2 lb (250 g) prosciutto, coarsely chopped; 2 tbsp (25 mL) chopped sun-dried tomatoes (see Notes); 1 cup (250 mL) parboiled rice; 1 can (19 oz/540 mL) tomatoes; 1 cup (250 mL) dry white wine or chicken stock; 1 orange, peeled, halved crosswise and cut into wedges; 2 tbsp (25 mL) black olives, pitted and halved

Servings: persons

4 chicken legs
1 tbsp (15 mL) olive oil
Salt and pepper
2 onions, coarsely chopped
1 sweet red pepper, sliced
1/4 tsp (1 mL) hot pepper flakes
12 cloves garlic, thinly sliced
1/2 lb (250 g) prosciutto, coarsely chopped
2 tbsp (25 mL) chopped sun-dried tomatoes (see Notes)
1 cup (250 mL) parboiled rice
1 can (19 oz/540 mL) tomatoes
1 cup (250 mL) dry white wine or chicken stock
1 orange, peeled, halved crosswise and cut into wedges
2 tbsp (25 mL) black olives, pitted and halved

1
Cut chicken legs into drumsticks and thighs.
2
In large deep skillet or shallow ovenproof casserole, heat oil over medium-high heat; brown chicken in batches, sprinkling lightly with salt and pepper.
3
Remove and set aside.
4
Drain off all but 2 tbsp (25 mL) drippings from pan.
5
Add onions, red pepper, hot pepper flakes, and salt and pepper to taste; cook over medium heat for 5 minutes.
6
Add garlic, prosciutto and sun-dried tomatoes; cook, stirring, for 2 minutes.
7
Add rice and stir well to coat.
8
Add tomatoes and wine; bring to boil, scraping up any brown bits from bottom of pan.
9
Top with chicken; tuck orange wedges and olives around pieces.
10
Cover and bake in 350F (180C) oven for 1 hour or until juices run clear when chicken is pierced.

536

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: 4 chicken legs, 1 tbsp (15 mL) olive oil, Salt and pepper, 2 onions, coarsely chopped, and more.

Yes, Chicken Basque 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!

Chicken Basque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions