Jamie Oliver Chicken Basque

I’ve got a soft spot for anything that bubbles away on the stove, filling the whole kitchen with the kind of smells that make people wander in asking, “What’s cooking?” This Basque-style chicken does exactly that. It’s not flashy. It’s not fussy. But it’s so full of life — all those softened peppers, garlic, juicy tomatoes, a splash of wine, and salty olives swimming around golden, pan-seared chicken.

The first time I made this, it was a grey Sunday — damp outside, one of those can’t-be-bothered days. I grabbed what I had: a few drumsticks, sad-looking peppers, and a half-used jar of olives. Somehow, with zero effort and no expectations, it turned into one of the most comforting, rustic meals I’ve ever made. We ate it straight from the pan with hunks of bread and fingers sticky from scooping out olives. Exactly the kind of food I want more of.

Why You’ll Love It

• All-in-one pan, all-in-one vibe — minimal cleanup
• Feels hearty and indulgent without being heavy
• Makes the house smell unreal while it simmers
• Great for using up random peppers and onions
• Leftovers taste even deeper and better the next day
• The olives add a cheeky briny pop that pulls it all together

Ingredients

• 6–8 bone-in chicken thighs or drumsticks
• ½ tsp smoked paprika
• 1 tsp salt, divided
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 2 red bell peppers, thinly sliced
• 2 green bell peppers, thinly sliced
• 2 jalapeño peppers, thinly sliced (optional)
• 4 garlic cloves, minced
• ⅓ cup white wine
• 1 can diced tomatoes
• ⅓ cup Kalamata olives, pitted and halved
• Fresh parsley, chopped (for garnish)

How to Make It

Sear the chicken until golden and tempting:

Season the chicken on both sides with smoked paprika and ¼ tsp salt. Heat olive oil in a wide, deep pan over medium-high heat. Sear the chicken skin-side down for 5–7 minutes until the skin is golden and lifts easily. Flip and cook another 2–3 minutes. Set aside.

Soften the onions — they’re the flavour base:

In the same pan (don’t you dare clean it), add your sliced onions. Cook them for 2–3 minutes until lightly browned and a little sweet.

Add all the peppery goodness:

Toss in your red and green peppers, jalapeños if using, and garlic. Cook, stirring often, for about 5 minutes until they start to soften and the kitchen smells amazing.

Pour in the wine and scrape that flavour:

Add the white wine and use a wooden spoon to scrape up any browned bits from the bottom — that’s pure flavour. Let it simmer for a minute to cook off the alcohol.

Make it saucy:

Stir in the diced tomatoes and remaining salt. It should look loose and bubbling. Nestle the chicken back into the pan, skin-side up. Cover, lower the heat, and simmer gently for 25 minutes.

Finish with briny, herby flair:

Once the chicken’s tender and the peppers have melted into the sauce, stir in the olives. Let it all mingle for a minute or two. Top with a handful of chopped parsley right before serving.

Common Mistakes and How to Dodge Them

Why is my chicken sticking to the pan?
You flipped it too early. Let it form a crust first — it’ll release when it’s ready. Patience helps here.

My sauce tastes flat — what’s missing?
A splash more salt or a tiny dash of vinegar can wake it up. Don’t forget olives are salty too, so add them before tweaking.

It looks too watery — help?
Just let it simmer uncovered for a few minutes at the end to thicken. Or smash a few bits of tomato against the pan to cheat thickness.

No white wine on hand?
Use chicken broth instead, and add a dash of balsamic or lemon juice with the tomatoes for acidity.

Storage and Reheating

• Fridge: Keeps in a sealed container for up to 3 days. Flavour deepens.
• Freezer: Freeze once cooled. Thaw overnight in the fridge and reheat gently on the stove.
• Reheating: Stovetop is best. Add a splash of broth or water if it looks too thick.
• Leftovers tip: Shred the chicken and serve it over pasta or in wraps with a bit of grated cheese — absolutely lush.

Frequently Asked Questions

Can I use boneless chicken?
Yes, but bone-in gives more flavour. Just reduce the cooking time slightly if you go boneless.

Are the olives optional?
Technically yes — but they do add a lot. Try capers or chopped anchovy if you need an alternative.

Can I make this ahead?
Absolutely. The longer it rests, the better it tastes. Reheat gently so the chicken stays tender.

Too spicy with the jalapeños — what now?
Skip them next time or swap for a milder chili. You can always serve hot sauce on the side for heat-lovers.

Nutrition Facts (Per Serving)

• Calories: 501
• Fat: 32g
• Carbs: 16g
• Protein: 35g
• Sodium: 1033mg
• Sugar: 8g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Saag Recipe
• Jamie Oliver Chicken Leek Risotto
• Jamie Oliver Chicken In Tomato Sauce