One Pan Basque Chicken
Basque Chicken is an easy one-pan meal that turns simple chicken and veggies into something special. The smoky tomato sauce, peppers, and olives add rich flavor without extra work. Serve it as is or with rice, roasted potatoes, or crusty bread.
Servings 4 servings
Ingredients
- 4 bone-in, skin on chicken thighs or a mix of thighs and drumsticks
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 large onion thinly sliced
- 3-4 poblano peppers
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional, for heat
- ½ cup diced tomatoes canned or fresh
- ½ cup dry white wine or chicken broth
- 2 tablespoons tomato paste
- ½ cup pitted green olives
- 1 bay leaf
- fresh parsley chopped (for garnish)
Instructions
- Season chicken thighs with 1 teaspoon sea salt and ¼ teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden brown, then flip and cook another 3-4 minutes. Remove 4 bone-in, skin on chicken thighs and set aside.
- In the same skillet, add 1 large onion and 3-4 poblano peppers. Sauté 4-5 minutes until softened. Add 3 cloves garlic, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, and ¼ teaspoon red pepper flakes. Cook 1 more minute until fragrant.
- Stir in ½ cup diced tomatoes, 2 tablespoons tomato paste, and ½ cup dry white wine or chicken broth (or broth). Add ½ cup pitted green olives, 1 bay leaf, season with a little salt and pepper, and bring to a simmer.
- Meanwhile, place the poblano peppers under a broiler or an open flame, turning occasionally, until the skins are blackened and blistered on all sides.
- Transfer the hot peppers to a bowl and cover with a plate for 10-15 minutes to steam. Then peel off the skins, remove the seeds, and slice crosswise. Stir them into the tomato vegetable mixture.
- Return chicken back to the skillet, skin-side up. Reduce heat to low, cover, and simmer 15-20 minutes or until the chicken is cooked through (internal temp 165°F) and sauce is slightly thickened.
- Garnish with fresh parsley and serve over rice.
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water if the sauce is too thick. To freeze, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat.
Helpful Tips:
- Sear the chicken properly. Cook skin side down until golden and crispy to lock in the flavor and prevent sogginess. You can also hit it under the broiler at the end to brown the skin a little more.
- Simmer gently. Reduce the heat when returning chicken to the pan to prevent overcooking and toughening the meat. This will help the sauce thicken without drying out the chicken.
- Peppers are too difficult to peel? Make sure to let them steam under a cover for 10-15 minutes after charring to loosen the skins.
Nutrition
Calories: 474kcal | Carbohydrates: 12g | Protein: 26g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1030mg | Potassium: 684mg | Fiber: 4g | Sugar: 5g | Vitamin A: 957IU | Vitamin C: 79mg | Calcium: 60mg | Iron: 2mg