Chicken Basquaise

Chicken · France classic.

Ingredients

• 1.5kg Chicken
• 25g Butter
• 6 tblsp Olive Oil
• 2 sliced Red Onions
• 3 Large Red Pepper
• 130g Chorizo
• 8 Sun-Dried Tomatoes
• 6 cloves sliced Garlic
• 300g Basmati Rice
• drizzle Tomato Puree
• ½ tsp Paprika
• 4 Bay Leaves
• Handful Thyme
• 350ml Chicken Stock
• 180g Dry White Wine
• 2 Lemons
• 100g Black Olives
• to serve Salt
• to serve Pepper

Method

1. Preheat the oven — Preheat the oven to 180°C/Gas mark 4. Have the chicken joints ready to cook.
2. Fry — Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan.
3. Season — Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go.
4. Fry — Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done.
5. Fry — Add a little more olive oil to the casserole and fry the onions over a medium heat for 10 minutes, stirring frequently, until softened but not browned.
6. Add ingredients — Add the rest of the oil, then the peppers and cook for another 5 minutes.
7. Add ingredients — Add the chorizo, sun-dried tomatoes and garlic and cook for 2-3 minutes.
8. Stir — Add the rice, stirring to ensure it is well coated in the oil.
9. Prep and chop — Stir in the tomato paste, paprika, bay leaves and chopped thyme.
10. Simmer — Pour in the stock and wine. When the liquid starts to bubble, turn the heat down to a gentle simmer.
11. Continue cooking — Press the rice down into the liquid if it isn't already submerged and place the chicken on top.
12. Add ingredients — Add the lemon wedges and olives around the chicken.

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