Chicken Basquaise

A rustic, vibrant Chicken Basquaise with tender roasted chicken, smoky chorizo, sweet peppers and sun-dried tomatoes served over fragrant basmati rice — rich, comforting and full of Mediterranean flavors.

Ingredients

Main

1.5 kg chicken
25 g butter
6 tbsp olive oil
2 pcs red onions (sliced)
3 pcs red peppers
130 g chorizo
8 pcs sun-dried tomatoes
6 pcs garlic (sliced cloves)
300 g basmati rice
tomato puree
0.5 tsp paprika
4 pcs bay leaves
1 thyme (handful)
350 ml chicken stock
180 ml dry white wine
2 pcs lemons (wedges)
100 g black olives
salt (to serve)
black pepper (to serve)

Directions

Preheat oven to 180°C (Gas mark 4).
Heat butter and 3 tbsp olive oil in a flameproof casserole or large frying pan.
Season chicken pieces with salt and pepper and brown in batches on both sides, removing to kitchen paper as done.
Add a little more olive oil to the casserole and fry sliced onions over medium heat for about 10 minutes until softened but not browned.
Add remaining oil, then add sliced peppers and cook for another 5 minutes.
Add chopped chorizo, sun-dried tomatoes and sliced garlic and cook for 2–3 minutes.
Add basmati rice and stir to coat in the oil.
Stir in tomato puree, paprika, bay leaves and chopped thyme.
Pour in chicken stock and dry white wine and bring to a gentle bubble, then reduce to a simmer.
Press rice down into the liquid so it is submerged, then place browned chicken pieces on top and add lemon wedges and olives around the chicken.
Cover and transfer to the oven and cook for 50 minutes; rice should be cooked with some bite and chicken juices run clear when pierced; if needed cook an additional 5 minutes and check again.