Chicken Basquaise

Name: Chicken Basquaise
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5kg Chicken; 25g Butter; 30g 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; 1 Lemon; 100g Black Olives; to serve Salt; to serve Pepper

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Serves 6 312 kcal per serving Prep 20 min Cook 50 min

Ingredients

1.5kg Chicken
25g Butter
30g 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
1 Lemon
100g Black Olives
to serve Salt
to serve Pepper

Instructions

Preheat the oven to 180°C / Gas mark 4. Prepare the chicken pieces and pat them dry.
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.
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.
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.
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.
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.

Tips

Use bone-in, skin-on chicken thighs for the most flavor and to prevent the meat from drying out during the braise.
Don’t skip the Piment d’Espelette; it is the soul of Basque cooking, providing a mild, smoky heat.
Sauté the peppers and onions until they are very soft and jammy before adding the liquid.

Variations

Chorizo Addition: Add sliced spicy chorizo to the pan for an extra layer of smoky, fatty richness.
Rice Bake: Stir in long-grain rice to the sauce and bake the whole dish together for a one-pot meal.

Storage

This dish stores beautifully. Refrigerate for up to 3 days; the flavors of the peppers and chicken will deepen over time.

Serving Suggestions

Serve with steamed white rice or crusty French bread to soak up the tomato and pepper sauce.
Pair with a glass of Rosé from the Basque region or a light-bodied red wine.