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Basque chicken recipe


Serves 4

  • 4 chicken legs
  • 4 garlic cloves
  • 2 yellow onions
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 2 small zucchinis
  • 2 jars Favuzzi Sicilian tomato sauce
  • 1 bouquet garni
  • Favuzzi extra virgin olive oil
  • Favuzzi Bologna salt
  • Pepper
  • 2 teaspoons Favuzzi AOP Espelette pepper
  • ½ cup white wine for cooking
  • 400 g Favuzzi linguine


  1. Take the meat out of the refrigerator at least 20 minutes before you begin cooking. Brush the chicken legs with Favuzzi extra virgin olive oil, then season with 1 teaspoon Espelette pepper, Favuzzi Bologna salt, and pepper.
  2. Wash all the vegetables. Cut the bell peppers in half and remove the core and white ribs, then slice into strips. Cut the zucchini in thin slices.
  3. Thinly slice the onions and chop the garlic.
  4. Heat 2 tablespoons Favuzzi olive oil in a pan over medium heat and begin cooking the chicken by browning gently 2 to 3 minutes on each side. Set aside in a dish.
  5. Add 2 more tablespoons Favuzzi olive oil to the pan and sauté the onions over medium heat, stirring frequently, until they become translucent and slightly browned.
  6. Add the bell peppers, deglaze with the white wine
  7. Add the 2 jars Favuzzi Sicilian tomato sauce, the bouquet garni, the garlic, and 1 teaspoon Espelette pepper. Stir and simmer, covered, for about 20 minutes over medium-low heat.
  8. Add the zucchini and chicken pieces to the pan with two grinds of pepper and a pinch of Bologna salt, then cover again and simmer for 25 to 30 minutes longer over low heat.
  9. Towards the end of cooking, boil water with a drizzle of oil to prevent the pasta from sticking and cook the Favuzzi linguine. We recommend 9 minutes for al dente pasta !
  10. Serve chicken stew on a bed of pasta