Delia Smith Chicken Basque is a hearty, flavorful dish inspired by the Basque region of Spain. This rustic recipe combines tender chicken with bold flavors like peppers, chorizo, tomatoes, and olives, all cooked together in one pot. The aromatic spices and fresh ingredients create a rich and satisfying meal perfect for a family dinner or casual gathering. The dish is slow-cooked, allowing the flavors to meld together beautifully, resulting in a vibrant and comforting meal.
Delia Smith Chicken Basque
Delia Smith Chicken Basque is a flavorful one-pot dish that blends the robust flavors of the Basque region of Spain. The dish features chicken pieces cooked with chorizo, bell peppers, onions, garlic, and a rich tomato-based sauce, accented with Spanish olives and spices like paprika. It’s a rustic, warming meal, often served with rice or crusty bread to soak up the rich sauce.
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Why You Should Try This Recipe
- Rich and flavorful: The combination of chorizo, olives, and peppers creates a complex, savory dish.
- One-pot meal: Easy to prepare and perfect for minimizing cleanup.
- Ideal for gatherings: A comforting dish that’s perfect for serving to family or guests.
- Make-ahead friendly: The flavors develop even more when made in advance and reheated.
- Versatile: Can be customized with different vegetables or extra spices to suit your taste.
Ingredients Needed to Make Delia Smith Chicken Basque
- 8 chicken thighs (bone-in, skin-on) – adds depth of flavor to the dish.
- 2 tbsp olive oil – for browning the chicken.
- 150g (5 oz) chorizo – sliced into rounds for a spicy kick.
- 2 red bell peppers – deseeded and sliced.
- 1 large onion – chopped.
- 3 garlic cloves – minced.
- 400g (14 oz) canned chopped tomatoes – form the base of the sauce.
- 1 tsp smoked paprika – adds a smoky depth of flavor.
- 1 tsp cayenne pepper (optional) – for a bit of heat.
- 100g (3.5 oz) pitted green olives – for a salty, briny contrast.
- 150ml (5 fl oz) dry white wine – for deglazing and added flavor.
- 200ml (7 fl oz) chicken stock – provides a rich base for the sauce.
- Fresh parsley (optional) – for garnish.
- Salt and pepper – to taste for seasoning.
Equipment
- Large, oven-safe casserole dish or Dutch oven – for cooking the chicken and sauce.
- Wooden spoon – for stirring.
- Knife and chopping board – for preparing the ingredients.
Instructions to Prepare Delia Smith Chicken Basque
Step 1: Brown the chicken and chorizo
- Preheat the oven to 180°C (350°F). Heat the olive oil in a large casserole dish or Dutch oven over medium heat. Season the chicken thighs with salt and pepper. Brown the chicken, skin-side down, for 5-7 minutes until golden. Remove and set aside.
- In the same dish, add the sliced chorizo and cook for 2-3 minutes until slightly crisp and the fat is rendered. Remove the chorizo and set aside.
Step 2: Sauté the vegetables
- Add the chopped onions, sliced peppers, and minced garlic to the dish. Sauté for 5-7 minutes until softened and fragrant, scraping up any browned bits from the bottom of the dish.
Step 3: Build the sauce
- Stir in the smoked paprika, cayenne pepper (if using), and canned chopped tomatoes. Pour in the white wine and chicken stock, and bring the mixture to a simmer.
Step 4: Add the chicken and bake
- Return the browned chicken thighs and chorizo to the casserole dish, nestling them into the sauce. Add the green olives, ensuring everything is well combined. Cover the dish and place it in the preheated oven. Bake for 40-45 minutes until the chicken is fully cooked and tender.
Step 5: Garnish and serve
- Once cooked, remove the Delia Smith Chicken Basque from the oven. Garnish with fresh parsley if desired, and serve hot with rice, couscous, or crusty bread to soak up the delicious sauce.
What Goes Well With Delia Smith Chicken Basque
- Steamed rice: A classic pairing that helps absorb the rich sauce.
- Crusty bread: Perfect for mopping up the flavorful juices.
- Roasted potatoes: A crispy and comforting side dish.
- Couscous: Light and fluffy, couscous complements the bold flavors of the dish.
- Green salad: A simple green salad with a vinaigrette adds freshness and balance.
Expert Tips for Making the Best Delia Smith Chicken Basque
- Sear the chicken first: Browning the chicken ensures it develops a rich, crispy skin and adds depth to the sauce.
- Deglaze the pan well: Use the white wine to deglaze the pan, scraping up all the flavorful bits stuck to the bottom.
- Adjust the heat: If you prefer a milder dish, omit the cayenne pepper. If you like it spicier, increase the cayenne or add some chopped fresh chili.
- Rest the dish: Let the chicken rest for a few minutes after baking to allow the flavors to meld together.
- Use fresh herbs: Adding fresh parsley or thyme just before serving brightens up the dish.
Easy Variations of Delia Smith Chicken Basque
- Vegetarian version: Swap the chicken and chorizo for chickpeas and add extra vegetables like zucchini or eggplant.
- Seafood twist: Add shrimp or mussels during the last 10 minutes of cooking for a seafood version of the dish.
- Herb variation: Add fresh thyme or bay leaves for an earthy, aromatic twist.
- Smoky version: Use hot smoked paprika for a spicier, smokier flavor.
- Tomato-rich: Add extra tomatoes for a more tomato-forward sauce.
Best Practices to Store Delia Smith Chicken Basque
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: This dish freezes well. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 2 months.
- Portion control: Freeze individual portions for quick and easy reheating.
Best Practices to Reheat Delia Smith Chicken Basque
- Oven: Reheat the chicken in a preheated oven at 160°C (320°F) for 15-20 minutes, or until heated through.
- Stovetop: Reheat gently on the stovetop over low heat, adding a splash of chicken stock if the sauce has thickened.
- Microwave: Reheat individual portions in the microwave on medium heat for 2-3 minutes, ensuring even heating.
How Can I Make Delia Smith Chicken Basque Healthier?
- Use skinless chicken: Opt for skinless chicken thighs to reduce the fat content.
- Limit the chorizo: Use less chorizo or substitute with a leaner sausage to cut back on fat and calories.
- Add more vegetables: Bulk up the dish by adding extra vegetables like zucchini, spinach, or mushrooms for added fiber and nutrients.
- Reduce the wine: Use less wine or substitute with chicken stock for a lower-alcohol version.
Nutrition Value (per serving)
- Calories: 500
- Fat: 30g
- Carbohydrates: 10g
- Protein: 40g
- Fiber: 3g
FAQs
Can I use chicken breasts instead of thighs for Chicken Basque?
Yes, you can use chicken breasts in Delia Smith Chicken Basque, but keep in mind that chicken breasts cook faster than thighs. To prevent the breasts from drying out, reduce the cooking time and check the internal temperature after 25-30 minutes. The chicken should reach 75°C (165°F).
What can I serve with Chicken Basque?
Delia Smith Chicken Basque pairs well with steamed rice, couscous, or crusty bread to soak up the rich tomato sauce. Roasted potatoes or a fresh green salad are also great side options.
Can I make Chicken Basque ahead of time?
Yes, Delia Smith Chicken Basque can be made ahead of time. In fact, the flavors tend to deepen as the dish sits. You can prepare it a day in advance and reheat it in the oven or on the stovetop before serving.
Can I freeze Chicken Basque?
Yes, Delia Smith Chicken Basque freezes well. Allow the dish to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw in the fridge overnight and reheat thoroughly before serving.
Final Words
Delia Smith Chicken Basque is a flavorful and hearty dish that brings the robust flavors of the Basque region to your dinner table. With tender chicken, spicy chorizo, and a rich tomato sauce, this one-pot meal is both comforting and impressive. Perfect for weeknight dinners or gatherings, it’s a recipe you’ll want to make again and again!
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Delia Smith Chicken Basque
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Course
- Method: Oven-baked
- Cuisine: Spanish
Description
Delia Smith Chicken Basque is a flavorful one-pot dish that blends the robust flavors of the Basque region of Spain. The dish features chicken pieces cooked with chorizo, bell peppers, onions, garlic, and a rich tomato-based sauce, accented with Spanish olives and spices like paprika. It’s a rustic, warming meal, often served with rice or crusty bread to soak up the rich sauce.
Ingredients
- 8 chicken thighs (bone-in, skin-on) – adds depth of flavor to the dish.
- 2 tbsp olive oil – for browning the chicken.
- 150g (5 oz) chorizo – sliced into rounds for a spicy kick.
- 2 red bell peppers – deseeded and sliced.
- 1 large onion – chopped.
- 3 garlic cloves – minced.
- 400g (14 oz) canned chopped tomatoes – form the base of the sauce.
- 1 tsp smoked paprika – adds a smoky depth of flavor.
- 1 tsp cayenne pepper (optional) – for a bit of heat.
- 100g (3.5 oz) pitted green olives – for a salty, briny contrast.
- 150ml (5 fl oz) dry white wine – for deglazing and added flavor.
- 200ml (7 fl oz) chicken stock – provides a rich base for the sauce.
- Fresh parsley (optional) – for garnish.
- Salt and pepper – to taste for seasoning.
Instructions
Step 1: Brown the chicken and chorizo
- Preheat the oven to 180°C (350°F). Heat the olive oil in a large casserole dish or Dutch oven over medium heat. Season the chicken thighs with salt and pepper. Brown the chicken, skin-side down, for 5-7 minutes until golden. Remove and set aside.
- In the same dish, add the sliced chorizo and cook for 2-3 minutes until slightly crisp and the fat is rendered. Remove the chorizo and set aside.
Step 2: Sauté the vegetables
- Add the chopped onions, sliced peppers, and minced garlic to the dish. Sauté for 5-7 minutes until softened and fragrant, scraping up any browned bits from the bottom of the dish.
Step 3: Build the sauce
- Stir in the smoked paprika, cayenne pepper (if using), and canned chopped tomatoes. Pour in the white wine and chicken stock, and bring the mixture to a simmer.
Step 4: Add the chicken and bake
- Return the browned chicken thighs and chorizo to the casserole dish, nestling them into the sauce. Add the green olives, ensuring everything is well combined. Cover the dish and place it in the preheated oven. Bake for 40-45 minutes until the chicken is fully cooked and tender.
Step 5: Garnish and serve
- Once cooked, remove the Delia Smith Chicken Basque from the oven. Garnish with fresh parsley if desired, and serve hot with rice, couscous, or crusty bread to soak up the delicious sauce.
