Chicken Basquaise (Basque-Style Chicken Stew with Chorizo and Apple)

A streamlined, simplified version of a delicious Basque-style stew of chicken, chorizo, aromatic vegetables, sweet apple, and herbs.

Author: Lauren McDuffie
Yield: 4 servings 1x

Ingredients

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Olive oil, for cooking
4 or 5 chorizo sausage links (the cooked Spanish style, not the raw Mexican variety; see not)
4 boneless, skinless chicken thighs
Salt and pepper, as needed
1 large Spanish onion, sliced
2 cups (give or take) halved baby gold potatoes (quartered if they’re huge)
6 or 7 sprigs of thyme (optional)
3/4 cup diced apple
1 cup halved cherry tomatoes
3 to 4 garlic cloves, crushed
2 tablespoons tomato paste
1.5 cups dry white wine
1 cup chicken stock
9 or 10 jarred piquillo peppers roughly chopped (you can sub roasted red peppers, if you can’t find)
1 teaspoon smoked paprika

Serving Suggestions: Toasted crusty bread or rolls for sopping up the juices

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Instructions

Preheat the oven to 400 degrees F. Adjust the oven rack to the middle position.
Add about 1 tablespoon of olive oil to a large, tall-sided/heavy-bottomed skillet set over med-high heat. Brown the chorizo on all sides until golden and crusty; about 8 to 10 minutes total. NOTE: I use a splatter screen or just the pan lid during this part, as sausage tends to really sputter and spit as it cooks.
Transfer the chorizo to a sheet pan or tray, and add a little more oil to the pan (if needed). Season the chicken thighs lightly with salt and pepper, and brown them on each side; about 2 minutes per side. Transfer to the tray with the sausage, for now. Reduce the heat to medium and again, add a little more oil if needed. Add the onion, potatoes, bay leaves, thyme, apple, tomatoes, and tomato paste. Season with salt and pepper to taste and cook for about 6 to 8 minutes, stirring frequently, to help the veggies tenderize.
Add the wine to the pan and stir to pick up any browned bits on the bottom. Add the chicken stock and the piquillo peppers to the pan, just tuck them in all over. Slide the sausages and chicken thighs into the pan, submerging them as best you can. Sprinkle with the smoked paprika.
Place the pan in the oven and cook for 35 to 40 minutes, or until the potatoes are fully tender and the sausages are done in the centers. Serve with crusty bread for sopping.

Notes

Chorizo is typically available in a couple of different varieties, either the bulk, raw Mexican style that needs to be cooked. Or, as is the case with this recipe, the Spanish cooked style that comes in sliceable links (it will look more like Kielbasa or Andouille) and is flavored with pimenton.

Find it online: https://mykitchenlittle.com/2020/09/17/chicken-basquaise-recipe/