Pollo a la Vasca

Pollo a la Vasca is a classic dish from the Basque Country, where simple ingredients and patience are key. The rich flavours of peppers, tomatoes and chicken make this a true Mediterranean stew.

Serves: 4
Preparation: 20 minutes
Cooking: 60 minutes
Total time: 80 minutes

Ingredients (serves 4)

• 4 chicken thighs
• 4 chicken drumsticks
• 100 grams serrano ham
• 2 onions
• 2 green peppers
• 2 red peppers
• 4 ripe tomatoes
• 2 tablespoons tomato paste
• 4 garlic cloves
• 2 teaspoons Piment d’Espelette
• 1 teaspoon smoked paprika
• 200 ml dry white wine
• 200 ml chicken stock
• 2 tablespoons olive oil
• Salt and pepper

Preparation

1. Generously season the chicken with salt and pepper.
2. Peel and roughly chop the onions.
3. Remove the seeds from the peppers and dice them.
4. Chop the tomatoes and finely mince the garlic.

Method

1. Heat the olive oil in a large pan and brown the chicken on all sides. Remove from the pan.
2. Briefly fry the serrano ham in the same pan. Add the onions and cook until translucent.
3. Add the garlic, peppers, Piment d’Espelette and smoked paprika. Cook for a few minutes.
4. Add the tomatoes and tomato paste. Simmer for 5 minutes to reduce.
5. Return the chicken to the pan, deglaze with white wine and add the stock.
6. Let simmer for 45–60 minutes with the lid slightly ajar, until the chicken is cooked through and the sauce has thickened.