Basque Chicken Stew

Lunch / Dinner

Basque Chicken Stew

Fall is the perfect season for a hearty chicken stew, and this speedy version of Basque Chicken Stew gets dinner on the table lickety-split. Inspired by the eclectic cuisine of northern Spain, this hearty dish is made with boneless, skinless chicken thighs to save time, and ham for salty flavor.


4 servings (6½ cups)

Total Time

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Chicken Thighs

Boneless, skinless chicken thighs are great for stews. You get dark-meat flavor without extra fat — and they’re easier to eat! Plus, they stay moist and juicy once cooked.


Combine paprika, salt, and pepper; toss with chicken.

Heat oil in a pot over medium-high. Add chicken and brown on all sides, 5 minutes; transfer to a plate and reduce heat to medium. Add onions and ham to pot; cook, stirring, until onions soften, 45 minutes. Add garlic, thyme, and bay leaf; cook until fragrant, 1 minute.

Deglaze pot with sherry, scraping up any brown bits. Cook until sherry is nearly evaporated. Stir in broth, tomatoes, red peppers, and chicken; bring to a boil. Cover pot, reduce heat to medium-low, and simmer stew 10 minutes. Stir in parsley, season stew with salt, black pepper, and sherry, and serve with almonds.


Toss chicken with the spices, then brown it to leave behind flavorful bits in the bottom of the pot.


Be sure to use a good quality sherry that’s aged, and not a sweet or cooking sherry.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 398

% Daily Value*

Total Fat 16g 24%

Saturated Fat 4g 20%

Cholesterol 144mg 48%

Sodium 865mg 36%

Carbs 19g 6%

Protein 38g

*Percent Daily Values are based on a 2,000 calorie diet.

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