Your cart
Your cart is empty
Subtotal: $0.00
Main dishes



The richness of Basque culture is showcased in this tasteful stew. For the Italian experience, serve with polenta, but this dish lends itself well to exploring culinary regions like with rice, couscous, etc. And like all stews, it's best made ahead of time.

Preparation 30 min
Cooking time 1-2 h
Portions 4-6



  1. Sprinkle the flour onto a large plate and season with salt and pepper. Dredge the chicken pieces into the flour.
  2. In a large frying pan, heat olive oil over medium-high heat. Brown the chicken, 2-3 minutes on each side.
  3. Remove chicken once browned and place on a baking pan lined with paper towels.
  4. In the same frying pan, then fry onions, garlic and peppers for 5 minutes or until softened.
  5. Pour in wine and sherry and bring to a simmer.
  6. Stir in the arrabbiata sauce and return to a simmer.
  7. Return the chicken pieces to the sauce, cover and slowly simmer, on medium-low heat, for 1-1 1/2 hours or until chicken is cooked through. Peppers must be tender and the sauce has thickened slightly.
  8. Serve the chicken on a large platter and garnish with parsley.