Photo of Basque chicken by WW

Basque chicken

Total Time
45 min
25 min
20 min
Dishes prepared in the Basque style are strongly influenced by Spanish, French, and Portuguese cuisines where fish or meats are often cooked with ingredients like tomatoes, sweet peppers, and garlic. Sausages and cured meats are a big players too. Here, Canadian bacon stands in as a leaner alternative to the more traditional smoky players. Quick-cooking boneless, skinless chicken breasts soak up flavor in a superfast red wine braise that makes this a company-worthy dish you will turn to again and again.


Uncooked boneless skinless chicken breast

1 pound(s), cut into 1-inch pieces


2 medium, sliced

Red bell pepper

1 medium, seeded and sliced into thin strips

Yellow bell pepper

1 medium, seeded and sliced into thin strips


3 clove(s), minced

Table wine

½ cup(s), white

Canned diced tomatoes

14½ oz, drained

Dried thyme

1 tsp

Cooked Canadian-style bacon

4 slice(s), diced

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Cooked white rice

2 cup(s)

Fresh parsley

1 Tbsp, chopped for garnish (optional)


  1. Coat a Dutch oven with cooking spray. Cook chicken over medium-high heat until no longer pink in center, about 4 minutes. Remove and set aside.
  2. Reduce heat to medium. Add onions and peppers; cook until soft, 5 to 7 minutes, stirring frequently. If necessary, add water to pot to keep onions from burning.
  3. Add garlic and cook 1 minute more.
  4. Add wine, tomatoes, thyme, bacon and chicken. Bring to a boil. Reduce heat to low; simmer until chicken is cooked through, about 5 minutes. Season to taste. Serve over white rice. Garnish with chopped, fresh parsley, if desired.
  5. Flavor Booster: Roasted vegetables add a delicious smoky flavor to this dish. To start, substitute 1 roasted red pepper and 1 roasted yellow pepper, available in jars or in supermarket deli cases. Use a 14.5-ounce can roasted diced tomatoes.