Chicken Basquaise

Instructions

1. 1

   Preheat the Oven

   1 min

   Set the oven temperature to 180°C (Gas mark 4) to prepare for baking. This ensures the dish cooks evenly and thoroughly once assembled.

2. 2

   Brown the Chicken

   8 min

   In a flameproof casserole or large frying pan, combine 25g of butter with 6 tablespoons of olive oil over medium heat until melted. Add the chicken pieces in batches, allowing them to brown on both sides and seasoning with salt and pepper. Once cooked, use kitchen paper to drain the excess fat from the chicken pieces.

3. 3

   Sauté the Onions

   8 min

   If necessary, add a bit more olive oil to the pan and add 2 sliced red onions. Sauté these over medium heat for about 10 minutes until they soften and become translucent, but avoid browning them to maintain their flavor.

4. 4

   Add the Peppers

   5 min

   Introduce 3 large red peppers to the casserole, stirring them in with the onions. Continue to cook for an additional 5 minutes until the peppers soften slightly, enhancing the dish's flavor and texture.

5. 5

   Incorporate Chorizo and Garlic

   3 min

   Add 130g of chorizo, 8 sun-dried tomatoes, and 6 sliced garlic cloves to the pan, cooking them together for 2-3 minutes. This will allow the chorizo to release its oils and infuse the dish with its rich flavor.

6. 6

   Mix in the Rice and Spices

   4 min

   Stir in 300g of basmati rice, ensuring it is thoroughly coated with the oil and flavors from the pan. Follow this by adding a drizzle of tomato puree, ½ tsp paprika, 4 bay leaves, and a handful of thyme, mixing well to combine all the ingredients.

7. 7

   Add Liquids and Arrange Chicken

   5 min

   Pour in 350ml of chicken stock and 180g of dry white wine, bringing the mixture to a gentle bubble. Once bubbling, reduce the heat to simmer, ensuring the rice is submerged in the liquid before placing the browned chicken on top. Scatter 2 lemon wedges and 100g of black olives around the chicken for added flavor.

8. 8

   Bake the Dish

   49 min

   Cover the casserole with a lid and transfer it to the preheated oven to bake for 50 minutes. Check to ensure the rice is tender yet firm, and the chicken's juices run clear when pierced. If necessary, return to the oven for an additional 5 minutes and check again for doneness.