Chicken Basquaise

In a large Dutch oven or flameproof casserole, heat the softened butter and olive oil over medium-high heat.

Ingredients

30 mL of Softened Butter

30 mL of Olive Oil

Equipment

Dutch Oven

Oven

Season the chicken pieces with salt and pepper, then brown them in batches until golden on all sides. Remove the chicken and set aside on paper towels.

Ingredients

900 g of Chicken Pieces

5 mL of Salt And Pepper

240 mL of Chicken Stock

Equipment

Frying Pan

Paper Towels

In the same pot, sauté the chopped onions until softened, then add the peppers and cook for another 5 minutes.

Ingredients

15 mL of Softened Butter

2½ mL of Salt And Pepper

1 piece of Onion

Equipment

Dutch Oven

Wooden Spoon

Stir in the chorizo, sun-dried tomatoes, and minced garlic, cooking for 2-3 minutes until fragrant.

Ingredients

120 mL of Sun-Dried Tomato In Oil

225 g of Chorizo

30 mL of Garlic And Herb Spreadable Cheese

15 mL of Tomato Paste

5 mL of Dried Thyme

60 mL of Cooking Wine

Equipment

Dutch Oven

Add the rice, stirring to coat thoroughly in the oil. Incorporate the tomato paste, paprika, bay leaves, and dried thyme.

Ingredients

15 mL of Sun-Dried Tomato In Oil

225 g of Tomato Paste

225 g of Dried Thyme

475 mL of Cooked White Rice

2 pieces of Bay Leaf

5 mL of Paprika

Equipment

Dutch Oven

Pour in the chicken stock and wine. Once bubbling, reduce the heat to a gentle simmer.

Ingredients

225 g of Chicken Pieces

475 mL of Chicken Stock

240 mL of Cooking Wine

Equipment

Dutch Oven

Press the rice into the liquid, arrange the chicken pieces on top, and tuck in the lemon wedges and olives. Cover and bake in the oven for 50 minutes.

Ingredients

15 mL of Olive Oil

225 g of Chicken Pieces

240 mL of Chicken Stock

225 g of Cooked White Rice

2 pieces of Lemon Wedges

15 mL of Lemon Juice

Equipment

Dutch Oven

Oven