I’ll admit, I wasn’t expecting this to become one of those recipes I make on repeat. The first time I cooked Chicken Basque, I treated it like an ordinary tomato stew and rushed the peppers. Big mistake. They never had time to soften and sweeten, leaving the sauce tasting sharper than I wanted.

The second attempt was completely different. I gave the vegetables a few extra minutes, let the sherry reduce properly, and suddenly everything came together. The chicken turned meltingly tender, the peppers became silky, and the sauce developed that rich, smoky depth I’d been chasing.

Now it’s one of my favourite one-pot dinners when I want something comforting without spending hours in the kitchen.

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Why This One Works So Well

Chicken Basque is wonderfully simple, but a few small details make all the difference.

• Browning the chicken first creates a richer sauce.
• Smoked paprika gives the stew its unmistakable warmth without making it spicy.
• Sweet peppers slowly soften into the tomatoes, creating a naturally thick sauce.
• A splash of dry sherry adds complexity that white wine simply can’t match.

One thing that surprised me was how much flavour the Spanish ham adds. It almost disappears into the sauce, but every spoonful tastes deeper and more savoury.

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Ingredients + Why They Matter

• Chicken legs – They stay wonderfully juicy during the long simmer. I’ve tried chicken breast before, but it needs much closer attention to avoid drying out.
• Red pepper – Adds sweetness and beautiful colour.
• Green pepper – Gives a slightly earthier flavour that balances the tomatoes.
• Shallot – Softer and sweeter than regular onions.
• Garlic – Fresh cloves make a noticeable difference.
• Smoked paprika – The ingredient that gives the dish its signature smoky flavour.
• Dry sherry – Adds depth and a gentle nutty note.
• Plum tomatoes – Their thicker consistency produces a richer sauce.
• Spanish Serrano ham – Salty little bursts of flavour throughout the stew.
• Fresh thyme & bay leaf – Add subtle herbal notes while everything simmers.
• Olive oil – For browning and building flavour.

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Making It Yours (Without Ruining It)

I’ve experimented with quite a few variations over the years.

Chicken breasts

They work perfectly well but reduce the simmering time and cook only until they reach 74°C (165°F).

White wine

A good substitute if you don’t have sherry, although the finished sauce won’t have quite the same richness.

Chorizo

I’ve swapped half of the Serrano ham for diced cooking chorizo before. It creates a smokier, slightly richer stew.

Extra vegetables

Courgettes or mushrooms fit nicely into the sauce without changing its character.

Olives

Traditional Chicken Basque often includes black olives. I leave them out simply because I don’t enjoy them, but they can easily be stirred in near the end.

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Mistakes I’ve Made (And How To Avoid Them)

What Went Wrong	Why It Happens	How To Fix It
Sauce tasted watery	Sherry wasn’t reduced	Let it bubble until almost halved
Chicken skin became soft	Simmered too vigorously	Keep to a gentle simmer
Peppers stayed firm	Didn’t cook long enough before adding tomatoes	Sauté for 6–8 minutes first
Sauce tasted flat	Forgot the smoked paprika	Don’t skip it—it’s the backbone of the dish

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How To Make Mary Berry’s Chicken Basque

Step 1

Season the chicken with smoked paprika and salt.

Heat olive oil in a heavy casserole or Dutch oven over medium heat.

Brown the chicken on all sides until golden. It doesn’t need to cook through at this stage.

Transfer to a plate.

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Step 2

Add the sliced shallot and peppers to the same pan.

Cook for about 7 minutes until they begin to soften.

The peppers should feel tender but still hold their shape.

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Step 3

Add the sliced garlic.

Cook for just one minute until fragrant.

Garlic burns quickly, so don’t walk away here—I learned that lesson the hard way.

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Step 4

Pour in the dry sherry.

Let it bubble briskly until roughly half has evaporated.

This concentrates the flavour and removes the harsh alcoholic edge.

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Step 5

Add:

• tomatoes
• thyme
• bay leaf
• chilli flakes
• sugar
• remaining salt

Stir well.

Return the chicken and any juices to the pan.

Cover and simmer gently for about 25–30 minutes.

The meat should be beautifully tender and nearly falling from the bone.

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Step 6

Stir through most of the sliced Serrano ham.

Simmer uncovered for another five minutes so the sauce thickens slightly.

Scatter over the remaining ham before serving.

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Tips From My Kitchen

• I always use smoked paprika instead of sweet paprika—it completely changes the character of the stew.
• A heavy cast-iron casserole produces the best, richest sauce.
• The stew tastes even better the next day after the flavours have had time to mingle.
• If the sauce becomes too thick, add a splash of chicken stock rather than water.

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Storage + Serving

Store leftovers in the refrigerator for up to four days.

Reheat gently over medium-low heat until piping hot.

Freeze for up to three months.

The peppers soften slightly after freezing, but the flavour remains excellent.

I love serving this with:

• crusty sourdough
• steamed rice
• creamy mashed potatoes
• roasted baby potatoes
• buttered noodles

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Frequently Asked Questions

Is Chicken Basque spicy?

No. Smoked paprika adds warmth rather than heat. The chilli flakes provide only a gentle kick and can be omitted.

Can I make Chicken Basque in advance?

Absolutely. I actually think it tastes better the following day once the flavours have fully developed.

What wine goes well with Chicken Basque?

A dry Spanish Rioja, Garnacha or a crisp white such as Albariño pairs beautifully with the smoky tomato sauce.

Can I use boneless chicken?

Yes. Boneless thighs are my favourite substitute because they stay wonderfully juicy.

What makes Chicken Basque different from other chicken stews?

The combination of peppers, smoked paprika, tomatoes, dry sherry and Spanish ham creates a distinctly Basque flavour that is richer and smokier than many classic tomato-based chicken stews.

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Similar Recipes

• Mary Berry Mango Chicken Recipe
• Mary Berry Lemon Chicken Recipe
• Mary Berry Slow Cooker Chicken Recipe

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