Chicken Basquaise

Ingredients

• 1 1/2 kgchicken, jointed into pieces
• 25 gbutter
• 6 tbspolive oil, divided
• 2red onions, sliced
• 3red peppers, large, sliced
• 130 gchorizo, sliced
• 8sun-dried tomatoes
• 6 clovegarlic, sliced
• 300 gbasmati rice
• tomato puree, a drizzle
• 1/2 tsppaprika, smoked or sweet
• 4 leafbay leaves
• thyme, fresh, chopped
• 350 mlchicken stock
• 180 mldry white wine, corrected to 180ml (wine is a liquid, 1:1 g-to-ml ratio)
• 2lemons, cut into wedges
• 100 gblack olives, pitted
• salt, to taste
• black pepper, to taste

Method

1. 1

   Preheat the oven to 180°C/Gas mark 4. Heat the butter and 3 tablespoons of olive oil in a flameproof casserole or large frying pan. Brown the chicken pieces in batches on both sides, seasoning with salt and pepper as you go. Do not crowd the pan. Transfer browned pieces to kitchen paper.

2. 2

   Add a little more olive oil to the casserole and fry the onions over medium heat for 10 minutes, stirring frequently, until softened but not browned. Add the remaining oil, then the peppers, and cook for another 5 minutes.

3. 3

   Add the chorizo, sun-dried tomatoes, and garlic; cook for 2–3 minutes. Add the rice and stir well to coat it in the oil. Stir in the tomato purée, paprika, bay leaves, and chopped thyme.

4. 4

   Pour in the stock and wine. When the liquid starts to bubble, reduce to a gentle simmer. Press the rice down into the liquid to submerge it. Place the chicken pieces on top. Nestle the lemon wedges and olives around the chicken.

5. 5

   Cover and cook in the oven for 50 minutes. The rice should be cooked but still have some bite, and the juices should run clear when the thickest part of the chicken is pierced. If not done, cook for another 5 minutes and check again.