Basque-Style Sweet and Spicy Chicken Stew
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 1hr 0mins
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- Serves
- 4
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- Calories
- 974
A spicy one-pot wonder flavored with fresh, sweet Basque-inspired flavours. Seasoned chicken pieces are simmered in a rich white wine and tomato sauce. This warming stew is comfort food in a bowl. You can use thighs, drumsticks, or any other bone-in pieces according to your preference. Serve with plenty of crusty bread to mop up the sauce.
recipe updated 18 Feb. 2022
Ingredients
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- Onion
- 1
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- Red capsicum
- 1
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- Green capsicum
- 1
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- Garlic clove
- 1
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- Prosciutto
- 100 g
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- All purpose flour
- 2 tablespoons
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- Salt & pepper
- 1 ½ teaspoons
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- Chicken pieces
- 1 kg
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- Olive oil
- 3 teaspoons
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- Paprika
- 1 teaspoon
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- Smoked paprika
- 1 teaspoon
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- Marsala
- 75 ml
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- White wine
- 150 ml
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- Water
- 100 ml
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- Canned chopped tomatoes
- 400 g
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- Dried thyme
- 1 teaspoon
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- Salt & pepper
- 1 pinch
Tools
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Stove
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Medium bowl
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Medium cast iron skillet
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Work surface
Step preview
- Add all purpose flour to a clean medium bowl
- Season with salt & pepper
- Coat chicken pieces with the flour mixture
- Add olive oil to a clean medium cast iron skillet
- Transfer chicken to medium cast iron skillet
- Fry each side until golden brown - high heat
- Transfer a clean work surface then set aside
- Add onion, red capsicum and green capsicum to the medium cast iron skillet
- Fry until softened while stirring occasionally - 5 min, medium heat
- Add garlic clove, paprika, smoked paprika and prosciutto to the medium cast iron skillet
- Fry - 2 min, medium heat
- Return
- Add marsala, white wine, water, canned chopped tomatoes and dried thyme to the medium cast iron skillet
- Season with salt & pepper to taste
- Heat until bubbles form and cover - medium heat
- Simmer - 30 min, low heat
- Serve the chicken in bowls with lots of sauce