Chicken Basquaise

Name: Chicken Basquaise
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: France
Ingredients: 3.3 lb chicken; 1 oz butter; ⅓ cup + 2 tsp olive oil; 2 red onions; 3 red bell pepper; 5 oz chorizo; 8 sun-dried tomatoes; 6 cloves garlic; 11 oz basmati rice; drizzle tomato paste; ½ tsp paprika; 4 bay leaves; Handful thyme; 1 ⅓ cups + 2 tbsp chicken stock; 6 oz dry white wine; 2 lemons; 3 ½ oz black olives; to serve salt; to serve pepper

A France dinner. Ready in about 1 hour 35 minutes. Difficulty: medium.

20 minPrep (about)
1 hr 15 minCook (about)
1 hr 35 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

2.5 lb chicken

Fresh & other

⅔ oz butter
2 red onions
2 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
3 ½ oz chorizo
5 cloves garlic
8 oz basmati rice
drizzle tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
Handful thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
1 cup + 2 tbsp chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
5 oz dry white wine
2 lemons
2 ⅔ oz black olives

Sauces & oils

¼ cup + 1 ½ tsp olive oil

Spices & seasonings (5): sun-dried tomatoes, paprika, bay leaves, salt, pepper

6 sun-dried tomatoes
½ tsp paprika
3 bay leaves
to serve salt
to serve pepper

How to make it

Steps in our own plain words.

Turn the oven on to 350°F.
Have the chicken joints ready to cook.
Heat your butter plus 2 ½ tbsp olive oil in flameproof casserole or large frying pan.
Brown the chicken bits in batches on both sides, seasoning them using salt and pepper as you go.
Don't crowd your pan - fry the chicken in little batches, removing the bits to kitchen paper as they are done.
Add a little more olive oil to your casserole.
Fry your onions over a medium heat for 10 min, until softened but not browned.
Stir often.
Add the rest of the oil, the peppers.
Cook for another 5 minutes.
Add the garlic, sun-dried tomatoes and chorizo.
Cook for 2-3 minutes.
Add the rice, stirring to ensure it's well coated in the oil.
Stir in chopped thyme, bay leaves, paprika and the tomato paste.
Pour in the stock and wine.
Wait until the liquid starts to bubble.
Turn heat down to a gentle simmer.
Press the rice down in your liquid if it isn't already submerged.
Place the chicken on top.
Add your lemon wedges and olives around the chicken.
Cover.
Cook in the oven for 50 minutes.
Your rice should be cooked but still have bite, plus your chicken should have juices run clear when pierced in your thickest part with a knife.
If not, heat for another 5 minutes and check again.