Chicken Basquaise

Name: Chicken Basquaise
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Ingredients: 1½ kg Chicken; 25 g Butter; 6 tblsp Olive Oil; 2 sliced Red Onions; 3 Large Red Pepper; 130 g Chorizo; 8 Sun-Dried Tomatoes; 6 cloves sliced Garlic; 300 g Basmati Rice; 1 drizzle Tomato Puree; ½ tsp Paprika; 4 Bay Leaves; 1 Handful Thyme; 350 ml Chicken Stock; 180 g Dry White Wine; 2 Lemons; 100 g Black Olives; 1 to serve Salt; 1 to serve Pepper

75 min · Serves 6 · By TheMealDB Import

High Protein
France
Chicken
Meat
Dinner

France, Chicken, Meat

Adapted from rivercottage.net

Ingredients

For 6 servings

1½ kgChicken
25 gButter
6 tblspOlive Oil
2 slicedRed Onions
3 LargeRed Pepper
130 gChorizo
8 Sun-Dried Tomatoes
6 cloves slicedGarlic
300 gBasmati Rice
1 drizzleTomato Puree
½ tspPaprika
4 Bay Leaves
1 HandfulThyme
350 mlChicken Stock
180 gDry White Wine
2 Lemons
100 gBlack Olives
1 to serveSalt
1 to servePepper

Method

Prep 25 min · Cook 50 min

1Preheat the oven to 180°C/Gas mark 4. Have the chicken joints ready to cook. Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan. Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go. Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done.
2Add 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. Add the rest of the oil, then the peppers and cook for another 5 minutes.
3Add the chorizo, sun-dried tomatoes and garlic and cook for 2-3 minutes. Add the rice, stirring to ensure it is well coated in the oil. Stir in the tomato paste, paprika, bay leaves and chopped thyme. Pour in the stock and wine. When the liquid starts to bubble, turn the heat down to a gentle simmer. Press the rice down into the liquid if it isn't already submerged and place the chicken on top. Add the lemon wedges and olives around the chicken.
4Cover and cook in the oven for 50 minutes. 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. If not, cook for another 5 minutes and check again.