Chicken Basquaise
Alright, folks, let's talk about Chicken Basquaise, a dish that's as colorful as my messy kitchen on a busy night! First off, preheat your oven and get ready to cook that chicken to perfection. Here's a tip from yours truly: don't overcrowd the pan when browning the chicken - I learned this the hard way when my pieces ended up steaming instead of getting that nice crispy crust. Now, as you're sautéing those onions and peppers, let me share a little secret with you. Adding a splash of white wine to deglaze the pan not only adds flavor but also helps to scrape up all those delicious browned bits stuck to the bottom. Trust me, your taste buds will thank you later. Oh, and a funny story - the first time I made this dish, I accidentally used spicy chorizo instead of the mild one. Let's just say it was a fiery experience that had everyone reaching for their water glasses! So, follow the recipe steps, but remember to have fun in the kitchen. Cooking is all about experimenting and making mistakes. Embrace the chaos, enjoy the process, and before you know it, you'll be savoring a plate of delicious Chicken Basquaise that you can proudly say you made yourself. Cheers to culinary adventures!
Ingredients
- Chicken1.5kg
- Butter25g
- Olive Oil6 tblsp
- Red Onions2 sliced
- Red Pepper3 Large
- Chorizo130g
- Sun-Dried Tomatoes8
- Garlic6 cloves sliced
- Basmati Rice300g
- Tomato Pureedrizzle
- Paprika½ tsp
- Bay Leaves4
- ThymeHandful
- Chicken Stock350ml
- Dry White Wine180g
- Lemons2
- Black Olives100g
- Saltto serve
- Pepperto serve
Nutrition
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
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