Basque Chicken

Recipe for:

Chicken thighs wrapped in streaky bacon, and baked in a garlicky tomato sauce


  • chicken thighs, large, 6
  • dry-cured streaky bacon rashers, 12
  • garlic cloves, chopped, 2
  • peeled plum tomatoes, 400g, 2
  • salt, to taste


  1. Roughly chop the tomatoes with a knife. Pour them into a large casserole pan.
  2. Stir in the chopped garlic.
  3. Sprinkle the salt over the tomatoes.
  4. Wrap the chicken thighs with the bacon, using two rashers per thigh. Ensure bacon ends are at the bottom of the thighs.
  5. Bury wrapped thighs in the tomato sauce. The thighs should protrude above the tomato.
  6. Place the lid on the casserole pan.
  7. Bake in the oven @ 200°C for 45 minutes.
  8. For the last 5-10 minutes, according to preference, remove the casserole lid to give colour and texture to the bacon.


Smear the casserole dish with a little oil or butter to ensure thighs don't stick to the pan.