Sinead's Basque-style chicken

Sinead's Basque-style chicken


2 people made this

About this recipe: A different twist to Spanish chicken. It's milder but still very flavourful, with smoked ham, tomatoes and green peppers.

azurewolf County Wexford, Ireland

Serves: 4 

  • 170g (6oz) diced smoked ham or streaky bacon
  • 4 tablespoons olive oil
  • 4 large chicken pieces (thighs preferred)
  • 4 onions, sliced
  • 3 garlic cloves, crushed
  • 2 green peppers, deseeded and diced
  • 1/2 teaspoon dried marjoram
  • 425g (15 oz) fresh or canned tomatoes
  • dash salt and pepper to taste
  • 150ml to 300ml (1/4 to 1/2 pint) chicken stock
  • 1 or 2 tablespoons chopped fresh parsley

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Fry the diced ham or bacon in the oil in a sauté pan until lightly browned, then remove with a slotted spoon. Add the chicken to the pan and cook until golden brown all over. Remove the chicken; add the onions and garlic and cook over low heat until soft and golden. Add the peppers and marjoram, cover and cook gently for 10 minutes.
  2. Add the tomatoes, seasoning and stock (300 ml if using fresh tomatoes; 150 ml if using tinned tomatoes). Return the chicken and bacon to the pan, cover and simmer until the chicken is cooked and tender, about 40 minutes.
  3. Transfer the chicken to a serving dish. Boil the sauce to thicken slightly, pour over the chicken and sprinkle with parsley.


Stock cubes work perfectly fine to make the stock.

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