Sunshine in a Bowl: Basque-Style Chicken with Chorizo Recipe

Make this saucy dish for a bright splash any day of the year – it’s like sunshine in a bowl! This comforting Basque-style chicken is quickly braised with peppers, onions, tomatoes, and chorizo sausage. The distinctive piment d’Espelette featured in this recipe is a flavor booster with plenty of authentic charm.  Learn more about this chile pepper from our blog post.

Serve with plenty of crusty bread to sop up the spicy broth. The recipe will serve 4-6 people and is easy enough for a weeknight dinner.

Poulet Basque Angle


2 tablespoons Duck Fat
4 Organic Air-Chilled Chicken Thighs
4 Organic Air-Chilled Chicken Drumsticks
Kosher salt & freshly ground black pepper
3 teaspoons piment d’Espelette, divided use
4 links Chorizo Sausage, cut in half lengthwise then into ¼-inch slices
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
2 red bell peppers, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
½ cup dry sherry or white wine
1 can whole tomatoes, about 14 ounces, coarsely chopped, juices reserved
1 cup chicken stock
2 teaspoons fresh thyme leaves
3 tablespoons chopped flat leaf parsley
Crusty bread, for serving

Poulet Basque Closeup


  1. Heat duck fat in a large sauté pan over medium-high heat. Season chicken with salt, pepper, and 1 teaspoon of piment d’Espelette. Working in batches, sear the chicken until nicely browned, about 4 minutes each side. Remove chicken to a rimmed plate. Pour off all but about 2-3 tablespoons of fat.
  2. To the same pan, add the chorizo; sauté until browned and slightly crisp, about 4 minutes. Remove chorizo with a slotted spoon and set aside.
  3. To the same pan add onion, garlic, red pepper, yellow pepper and remaining piment d’Espelette; sauté until vegetables start to soften, about 5 minutes. Carefully add wine, scraping up any browned bits on the bottom of the pan; cook for about 2 minutes. Stir in tomatoes and their juice; cook about 2 minutes. Stir in chicken stock and thyme. Raise heat to high and cook until liquid is reduced by half.
  4. Lower heat to maintain a simmer. Stir in chorizo. Taste for seasoning and add salt and pepper, if desired. Place chicken pieces and any accumulated juices into the pan, nestling the chicken into the mixture, skin-side-up. Cook, partially covered, until chicken is cooked through, about 20-25 minutes. Garnish with parsley before serving with crusty bread.

Recipe tips: If you prefer a thicker sauce, remove chicken pieces to a platter after their finished cooking in step 4 and raise heat to high, cooking until sauce is thickened to your liking.

Since 1985, D’Artagnan has been at the forefront of the farm-to-table movement, producing superior tasting products by partnering with small ranches and farms. We are committed to free-range, natural production, sustainable and humane farming practices and no use of antibiotics or hormones. That’s why D’Artagnan products have been revered by America’s most renowned chefs for over 30 years. We offer the same high-quality products to home cooks at, along with recipes and guides to help you live the tasty life.

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