Chicken Basquaise

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

Instructions

1. Preheat the oven to 180°C / Gas mark 4. Prepare the chicken pieces and pat them dry.
2. Heat the butter with 3 tablespoons of olive oil in a large flameproof casserole or deep frying pan over medium heat. Brown the chicken in batches on all sides, seasoning with salt and pepper as you go. Transfer the browned pieces to paper towels.
3. Add a little more olive oil if needed. Fry the sliced red onions over medium heat for about 10 minutes, stirring often, until soft but not coloured. Add the remaining oil, then the peppers, and cook for a further 5 minutes.
4. Add the chorizo, sun-dried tomatoes and garlic and cook for 2–3 minutes until fragrant. Stir in the rice so it is well coated in the oil.
5. Mix in the tomato purée, paprika, bay leaves and thyme. Pour in the chicken stock and white wine. Bring to a gentle bubble, then reduce the heat. Press the rice into the liquid if needed and arrange the chicken on top. Add the lemon wedges and olives around the chicken.
6. Cover and transfer to the oven. Cook for about 50 minutes, until the rice is tender with a slight bite and the chicken juices run clear when pierced. If necessary, cook for an additional 5 minutes and check again.

instructions_source: editorial-classic