Nigella Chicken Basque

I first made Nigella Chicken Basque on a grey Tuesday when I had too many peppers on the verge of going mushy and not enough motivation to do anything ambitious. You know those dinners you throw together with a shrug and a glass of wine, not expecting much? That was this. Except—surprise—it was absolutely glorious.

The house smelled like a summer holiday in Spain, even though it was raining sideways in Kent. Smoky paprika, soft red peppers, and garlicky tomatoes bubbling away, while the chicken soaks up every drop like it’s been waiting its whole life for this moment. It’s not flashy, but it feels like comfort. Like something your mum might have made, if she’d had paprika and a bottle of white to hand.

This is why we cook, isn’t it? Not just for nourishment — but for these little surprises that sneak up on you and turn into something worth remembering.

Ingredients List

• 4 chicken thighs (bone-in, skin-on) — Juicier, richer, and perfect for stewing.
• 2 red bell peppers, sliced — Sweetness and colour. Yellow works too.
• 4 fresh tomatoes, diced — Or tinned. I won’t judge.
• 1 onion, thinly sliced — The base of so many good things.
• 4 garlic cloves, minced or smashed — No need for perfection here.
• 1 tbsp paprika — Smoky if you’ve got it; sweet if you prefer.
• 1 tsp dried thyme — Adds an earthy background note.
• 2 bay leaves
• ½ cup white wine — Or chicken stock with a dash of vinegar if you’re dry.
• 2 tbsp olive oil
• Salt and pepper — Be generous, layer it in.

You can chuck in olives or chorizo if the mood strikes. I sometimes do.

How To Make It (Instructions)

1. Brown the chicken:
   Heat the olive oil in a large pan. Season the chicken with salt, pepper, and a touch of the paprika. Sear it skin-side down until golden and crisp — don’t fiddle with it too much. Flip, brown the other side, then lift it out to rest.
2. Soften the onions and garlic:
   Same pan — don’t you dare clean it. Add sliced onions and garlic, reduce the heat, and let them cook down until soft and sweet. Stir occasionally, sip wine if you’ve got some.
3. Add the peppers and tomatoes:
   Toss in your sliced peppers and cook for about 5 minutes. Then stir in tomatoes, thyme, and bay leaves. Let everything mingle and get friendly.
4. Deglaze with wine:
   Pour in the wine, scraping up all those glorious brown bits from the bottom. Let it bubble for a couple of minutes — this step always smells like something good is about to happen.
5. Return the chicken to the pan:
   Nestle the thighs into the mixture, skin-side up. Cover with a lid and let it simmer gently for 25–30 minutes, until the chicken is tender and cooked through.
6. Taste and tweak:
   Remove the bay leaves. If the sauce’s too loose, simmer uncovered for a few more minutes. If it’s too thick, add a splash more wine or stock.
7. Serve your way:
   Spoon over fluffy rice, buttery mash, or some torn-up crusty bread. Sprinkle with herbs if you’re feeling fancy — parsley, basil, whatever’s wilting in the fridge.

I once ate this straight from the fridge, cold, at 2 a.m. It still hit the spot.

Common Mistakes

Why is my chicken dry?
You probably used boneless breast. Go for thighs — they’re more forgiving and stay juicy.

Why is my sauce watery?
Too much lid-time. Remove the lid and simmer a bit longer to thicken. Happens to me when I get distracted.

It tastes flat — what did I miss?
Might be your paprika — if it’s faded, so is the flavour. Also, season in stages, not just at the end.

Can I make it spicier?
Of course — toss in chilli flakes or a fresh chopped red chilli with the peppers.

Storage And Reheating Tips

• Fridge: Keeps beautifully for 3–4 days. Flavours deepen.
• Freezer: Yes — portion it and freeze. Let it cool first.
• Stovetop Reheat: Best method. Gentle heat, bit of water to loosen.
• Microwave: Works, but stir halfway and cover to avoid dryness.
• Air fryer: Not ideal here — it’s a stew, not a crisp-up dish.

What To Serve With It

• Couscous — Soaks up the sauce, fast and fluffy.
• Garlicky mash — Rich, creamy, and perfect for scooping.
• Rustic bread — For when you want to mop the plate clean and call it a night.

Also goes nicely with a chilled glass of white or a light red. Rioja if you’re feeling on-theme.

FAQ Section

Can I make this without wine?
Yes. Use chicken stock with a splash of lemon or white vinegar for acidity.

Can I use chicken breasts?
You can, but they’re fussier. Cook less time and watch carefully.

Is this really a Basque dish?
It’s inspired by the flavours — peppers, paprika, garlic. Nigella’s version is more homely than traditional.

Can I add other veg?
Sure! Courgette, aubergine, leftover roast veg — this is a very flexible pan.

Try More Recipes:

• Nigella Lawson French Onion Soup
• Nigella Lawson Coronation Chicken
• Nigella Shepherds Pie