Chicken Basquaise

From Unknown

Forked from Recipe via rivercottage.net / TheMealDB

Original recipe

FranceChickenMeat

Prep

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Cook

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Total

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Serves

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Method

Chicken

Ingredients

Units

Chicken — 1 1/2 kg

Butter — 25 g

Olive Oil — 6

Red Onions — 2

Red Pepper — 3 large

Chorizo — 130 g

Sun-Dried Tomatoes — 8

Garlic — 6 clove

Basmati Rice — 300 g

Tomato Puree — drizzle

Paprika — 1/2 tsp

Bay Leaves — 4

Thyme — Handful

Chicken Stock — 350 ml

Dry White Wine — 180 g

Lemons — 2

Black Olives — 100 g

Salt — to serve

Pepper — to serve

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.

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

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.