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Manu's Real Recipe

Chicken basque

Serves: 4 people
Prep time:



  • 8 chicken drumsticks
  • 2 tbs plain flour
  • 2 tbs olive oil
  • 2 onions, halved lengthways and thinly sliced
  • 4 cloves of garlic, crushed
  • 100g pancetta, sliced
  • 1 each red, yellow and green capsicum, trimmed, seeded and cut into 2 cm strips
  • 2 fresh long green chillies, halved, seeded and finely sliced
  • ½ tsp cayenne pepper
  • 1 x 400g can chopped tomatoes
  • 2 sprigs thyme
  • 1 bay leaf
  • 100 ml dry white wine
  • 500 ml Campbells Real Stock - Chicken


  1. Dust chicken with flour and set aside. Heat olive oil in a large cast-iron casserole pot over a medium to high heat. Add the chicken and cook for 5 minutes or until golden. Remove from pot and set aside.
  2. Add onions, garlic, pancetta, capsicums, chilli, cayenne pepper and tomatoes. Cook for 3-4 minutes or until soft but not coloured. Add the thyme, bay leaf, wine and Campbell’s Real Stock.
  3. Return Chicken to the pot. Bring to the boil, cook covered for 15 minutes, stir then cook for a further 30 minutes uncovered. Stirring occasionally. Serve with mashed potato or rice.