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Home > Selector Magazine > Food > Basque Chicken
Food

Basque Chicken

Preparation time
5 minutes
Cooking time
75 minutes
Serves
4

Ingredients

  • 4 waxy potatoes e.g. kipfler or desiree, thinly sliced
  • 2 red capsicum, deseeded, cut into 2cm thick strips
  • 1 tablespoon hot smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon thyme leaves
  • 4 cloves garlic, minced
  • 2 fresh long green chillies, halved, seeded and finely chopped
  • 1–2 tablespoons extra virgin olive oil
  • 4 chicken Maryland (leg and thigh joint)
  • 4 bay leaves
  • 2 chorizo, sliced
  • ¼ cup (60g) black olives
  • 2 red onions, sliced thinly
  • 150ml dry white (or soft red) wine
  • 3 tomatoes, peeled, seeded and finely chopped
  • ¼ cup flat-leaf parsley leaves
  • Lemon wedges (optional)

Method

  1. Pre-heat oven to 160ºC (140ºC fan-forced).
  2. Lightly grease the bottom of a large baking dish. Cover with a layer of potatoes then capsicum.
  3. Mix together paprika, salt, pepper, thyme, garlic and chilli and moisten with oil. Rub over chicken and place chicken skin side up, on top of capsicum. Poke bay leaves in around chicken. Scatter with chorizo, olives and red onions. Pour wine over. Cover with foil and bake for 45 minutes.
  4. Remove foil, increase temperature to 200ºC (180ºC fan), add tomatoes around the chicken and cook for another 30 minutes or until chicken is golden and cooked through.
  5. Serve scattered with parsley and with lemon wedges if desired.
Food
Preparation time
5 minutes
Cooking time
75 minutes
Serves
4

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