Chicken Basquaise

French

Main

304

Calories

7.71 g

Carbs

17.42 g

Fat

25.94 g

Protein

Chicken Basquaise

Method

Preheat 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.

Add 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.

Add 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.

Cover 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.

Ingredients

Chicken

Chicken

1.5kg

Butter

Butter

25g

Olive Oil

Olive Oil

6 tblsp

Red Onions

Red Onions

2 sliced

Red Pepper

Red Pepper

3 Large

Chorizo

Chorizo

130g

Sun-Dried Tomatoes

Sun-Dried Tomatoes

8

Basmati Rice

Basmati Rice

300g

Tomato Puree

Tomato Puree

drizzle

Paprika

Paprika

½ tsp

Thyme

Thyme

Handful

Chicken Stock

Chicken Stock

350ml

Dry White Wine

Dry White Wine

180g

Salt

Salt

to serve

Black Pepper

Black Pepper

to serve

Black Olives

Black Olives

100g

Garlic Clove

Garlic Clove

6 cloves sliced

Bay Leaf

Bay Leaf

4

Lemon

Lemon

2

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