Chicken Basquaise

Ingredients

• 1500 gChicken
• 25 gButter
• 90 mlOlive oil
• 300 gOnion
• 601 gBell pepper
• 130 gChorizo
• 40 gTomato
• 18 gGarlic
• 300 gRice
• 30 gTomato paste
• 4 pcsBay leaf
• 5 gThyme
• 350 mlChicken broth
• 180 mlWhite wine
• 200 gLemon
• 100 gOlive
• 10 gSalt
• 2 gPepper

Instructions

1. 1

   Prepare and brown

   • Preheat the oven to 180 °C.
   • Heat the butter and 3 tbsp olive oil in a flameproof casserole. Season the chicken pieces with salt and pepper and brown them in batches. Remove to kitchen paper.
2. 2

   Sauté vegetables

   • Add a little more oil if needed. Fry the onions for about 10 minutes until softened but not browned.
   • Add the remaining oil, then the peppers and cook a further 5 minutes.
3. 3

   Add aromatics and rice

   • Add the chorizo, sun-dried tomatoes and sliced garlic and cook 2–3 minutes.
   • Stir in the rice so it is coated with oil. Add tomato puree, paprika, bay leaves and chopped thyme.
4. 4

   Add liquids and finish

   • Pour in the chicken stock and wine. When it starts bubbling, reduce to a gentle simmer and press the rice so it is submerged.
   • Place the chicken on top, add lemon wedges and olives around the chicken, cover and cook in the oven for 50 minutes. Check and cook 5 more minutes if needed.