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Basque Style Braised Chicken with Chorizo

We can't get enough of different and delicious ways to cook the chook! Our freezer at home is basically stuffed with fowl and fish. Red meat is for us tends to be a treat meal and we love nothing more than a scent of sizzling steak on the grill. But on weeknights it's all about the chook and the fish. We love nothing more than a good chicken dish that we can sop up loads of delicious gravy with crusty bread with a nice salad on the side. This Basque style chicken will leave you in a state of euphoria!

This Basque chicken uses just the most delicious set of ingredients – chicken legs – for that juicy dark meat, delicious smoked Spanish chorizo sausage, bell peppers, onions, tomatoes, herbs, smoked paprika, FINO sherry (a classic and one I consider a staple in my pantry) and topped off with artichoke hearts. All of this comes together in just a fantastic medley of flavors that will leave you begging for more.

An added advantage – want to perfect your searing skills? This one does that and then some.

First off you’ve got get that chicken dry just so with kitchen towels. Next, sear the chicken in hot olive oil for 6-7 minutes on each side. Cover the pan with parchment paper so it keeps the chicken nice and juicy allowing the chicken to sear without steaming into a watery mess.

Now don’t prod it, touch it, poke it or turn it over for those 6-7 minutes on each side and you’ve got some seriously delicious golden chicken. Once you get that right, you’re on your way.

Such a good dish for a party and feeds a crowd. Hope you love it as much as I do!



Recipe for:

Braised Chicken with Chorizo, Basque Style

Shopping list:

4 oz. Spanish cured dry chorizo, sliced 1/4 inch thick

1/3 cup extra-virgin olive oil

6 whole chicken legs

1 tbs. kosher salt

1 tsp ground black pepper

2 medium red/orange or yellow bell peppers

Spanish red onions, to yield 4 cups sliced

8 large garlic cloves

4 thyme sprigs

8 Campari tomatoes, halved

1 tsp salt

1/2 tsp sugar

¼ cup water

3/4 cup dry FINO sherry

2 tsp. sweet (dulce) smoked Spanish paprika

3/4 tsp. crushed red pepper

12 oz. package frozen artichoke hearts

Also required is parchment paper & tongs


Chorizo: Slice into ¼” thick strips.

Chicken: Dry with kitchen towels and joint. Cut away any excess fat from thighs. Dry thoroughly on kitchen paper or cloth towels.

Remove to a baking tray or pan. Sprinkle all over with ½ tbs salt & ½ tsp ground black pepper. Flip over and repeat.

Bell peppers: Discard woody top, seeds and membranes. Cut into 1/2-inch-thick strips.

Onions: Peel, discard skin and thinly slice.

Garlic: Crush & slice.

Tomatoes: Wash, halve & set aside.


Heat the olive oil in a large, deep flat bottom skillet on medium-high heat until the oil is hot and ripples form. Place the chicken in a single layer in batches & cover with a large parchment sheet. Set the timer for 6 minutes and sear until a deep golden brown.

Do not turn over before then! Flip over and repeat the same. Remove the chicken to a mixing bowl or platter. Repeat with the remaining chicken until all the chicken pieces have been seared. If there is copious amounts of all in the bottom of the pan, remove all but 4 tbs. oil.

Add the chorizo and sauté for about a minute until it sizzles. Add the bell peppers, red onions, garlic, 1 tsp salt, sugar and thyme. Sauté for about 5 minutes.

Add the tomatoes, sherry, paprika and crushed red pepper and cook for 1 minute, scraping up any browned bits from the pan.

Return the chicken to the skillet. Add the frozen artichokes, tucking them between the chicken pieces. Spoon some of the sauce over the chicken and add water.

Cover and simmer over moderately low heat, turning occasionally, until the chicken is cooked through, about 30 minutes. Taste and adjust seasonings. Transfer the chicken to a deep platter. Serve with crusty bread.



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