Project Description

Basque Chicken

The Basque region is both French and Spanish. This is more Spanish. Rice can be used in place of potato. I love using chicken Maryland pieces as I find they are tender and flavoursome.

Serves: 4
Preparation time: 5 minutes
Cooking time: 75 minutes


4 waxy potatoes e.g. kipfler or desiree, thinly sliced
2 red capsicum, de-seeded, cut into 2cm thick strips
1 tablespoon hot smoked paprika
Salt and pepper to taste
4 teaspoons 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
3 tomatoes, peeled, seeded and finely chopped
150 ml dry white (or soft red) wine
¼ cup flat-leaf parsley leaves
Lemon wedges (optional)


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

Chicken can speak any language – for some other flavours try the French flavours in Fricassee of Chicken with Mushrooms
Or Italian in Chicken in Vin Santo

This recipe first published in Selector Calendar 2013.
Photography by: John Paul Urizar, Food Styling by Michaela la Compte