Chicken Basquaise

Name: Chicken Basquaise
Total time: 65 min
Yield: 4 servings
Cuisine: France
Ingredients: 1.5kg bone-in chicken thighs and drumsticks; 25g unsalted butter; 6 tbsp olive oil; 2 red onions, sliced; 3 large red peppers, sliced; 130g diced chorizo ring; 8 sun-dried tomatoes, sliced; 6 garlic cloves, sliced; 300g basmati rice; 1 tbsp tomato puree; ½ tsp paprika; 4 dried bay leaves; Handful fresh thyme; 350ml chicken stock; 180ml dry white wine; 2 lemons, cut into wedges; 100g pitted black olives; Salt to taste; Black pepper to taste

Succulent chicken simmered with rich chorizo, sweet peppers, wine, and fluffy savoury rice.

65 min serves 4 Medium Watch

Ingredients

1.5kg bone-in chicken thighs and drumsticks1.5kg

25g unsalted butter250g

6 tbsp olive oil500ml

2 red onions, sliced3 pack

3 large red peppers, sliced3 pack

130g diced chorizo ring200g

8 sun-dried tomatoes, sliced280g

6 garlic cloves, sliced3 pack

300g basmati rice1kg

1 tbsp tomato puree200g

½ tsp paprika40g

4 dried bay leaves5g

Handful fresh thyme20g

350ml chicken stock10 cubes

180ml dry white wine750ml

2 lemons, cut into wedges4 pack

100g pitted black olives340g

Salt to taste750g

Black pepper to taste100g

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.

Cost to cook

serves 4 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £9.52 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£29.23 est. · serves 4

Ingredients

1.5kg bone-in chicken thighs and drumsticks1.5kg

25g unsalted butter250g

6 tbsp olive oil500ml

2 red onions, sliced3 pack

3 large red peppers, sliced3 pack

130g diced chorizo ring200g

8 sun-dried tomatoes, sliced280g

6 garlic cloves, sliced3 pack

300g basmati rice1kg

1 tbsp tomato puree200g

½ tsp paprika40g

4 dried bay leaves5g

Handful fresh thyme20g

350ml chicken stock10 cubes

180ml dry white wine750ml

2 lemons, cut into wedges4 pack

100g pitted black olives340g

Salt to taste750g

Black pepper to taste100g

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.