This meal, without doubt is a new favourite. It's utterly delicious and easy enough for a weekday too! Cooks on the hob in about 35 mins, but I think you could cook this 'low and slow' in the slow cooker too.
So Basque I thought was Spanish, but turns out this is a French recipe or version of this western mediterranean dish - the Spanish version includes chorizo - which you could also include.
I will link the original recipe that was shared with me in the notes & tips section below, there's a little how-to video that you might find useful.
If you have good basic and store cupboard ingredients, you might find you only need to pick up a chicken, or some chicken pieces, and some fresh parsley to make this.
What you'll need
Enough for however many you're feeding, I cook for 2.
Main ingredients
- Chicken pieces, skin on
- Onion or leek, 1 chopped
- Red pepper, 1 chopped
- Fresh tomatoes, 4-5 medium - or a tin of
- Garlic, 3-4 cloves sliced
- Flat leaf parsley (optional garnish)
Store cupboard
- Olive oil
- White wine or stock
- Dried oregano
- Salt & pepper
What to do
- A large frying pan is best for this... Start by searing the chicken in a little olive oil. Remove from pan and set aside.
- In the same pan add a chopped onion, a sliced red pepper and a tsp of dried herbs (I used oregano), soften for 5-10 minutes before adding some fresh tomatoes and about 3 finely sliced garlic cloves, season with salt & pepper, add a little extra olive oil if needed and allow to cook for 15 mins or so - until the tomatoes have broken down and made a sauce. Stir in a glass of white wine (I used about 200-250ml of chicken stock instead), allow to bubble for a couple of minutes. Place the chicken pieces on the top. Cook on the hob, or in the oven 170 fan, until chicken is cooked through (about 25-30mins). Remove from heat and allow to rest.
- Garnish with freshly chopped flat leaf parsley, if you have some, and serve with a side of your favourite greens. We had piles of buttered hispi cabbage with black pepper.
