Chicken Basquaise

Prepare

1. 🥄Preheat the oven to 180°C/Gas mark

Cook

1. 🔥Have the chicken joints ready to cook.
2. 🧂Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan.

Prepare

1. 🧂Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go.

Cook

1. 🍳Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done.
2. 🫇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.
3. 🍽️Add the rest of the oil, then the peppers and cook for another 5 minutes.
4. 🌿Add the chorizo, sun-dried tomatoes and garlic and cook for 2-3 minutes.

Steps

1. 🫇Add the rice, stirring to ensure it is well coated in the oil.

Prepare

1. 🍽️Stir in the tomato paste, paprika, bay leaves and chopped thyme.

Steps

1. 🌿Pour in the stock and wine.

Cook

1. ✨When the liquid starts to bubble, turn the heat down to a gentle simmer.

Steps

1. 🥄Press the rice down into the liquid if it isn't already submerged and place the chicken on top.
2. 🔥Add the lemon wedges and olives around the chicken.

Cook

1. 🔥Cover and cook in the oven for 50 minutes.
2. 🧂The rice should be cooked but still have some bite, and the chicken should have juices that run clear when pierced in the thickest part with a knife.
3. 🍳If not, cook for another 5 minutes and check again.