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Delia Smith Chicken Basque Recipe

Delia Smith Chicken Basque Recipe

Delia Smith's chicken Basque recipe braises chicken with peppers, tomatoes and Serrano ham for a rustic, colourful one-pot dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 People
Course: Main Course
Cuisine: British
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 8 chicken thighs skin on and bone in
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 100 g Serrano ham or bacon lardons
  • 1 onion sliced
  • 2 red peppers sliced
  • 2 yellow peppers sliced
  • 3 garlic cloves crushed
  • 150 ml dry white wine
  • 400 g tin chopped tomatoes
  • 1 bay leaf
  • Fresh parsley chopped, to finish

Method
 

  1. Season and brown the chicken thighs, skin-side down first. Set aside.
  2. Cook the Serrano ham until lightly crisp.
  3. Soften the onion and peppers, then add garlic.
  4. Deglaze with white wine, scraping up browned bits.
  5. Stir in tomatoes and bay leaf.
  6. Nestle the chicken back in, skin-side up.
  7. Cover and simmer for 35–40 minutes until cooked through.
  8. Remove bay leaf, scatter with parsley, and serve.

Notes

Take your time browning the chicken skin for the best flavour base.
Keep the skin above the liquid while simmering to keep it from going soggy.
Deglazing properly with the wine lifts essential flavour from the pan.
Reheats very well, making it a good make-ahead dinner.
Freezes well for up to 3 months.