Ingredients
- 1 ½ kg Chicken
- 25 g Butter
- 6 tblsp Olive Oil
- 2 sliced Red Onions
- 3 Large Red Pepper
- 130 g Chorizo
- 8 Sun-Dried Tomatoes
- 6 cloves sliced Garlic
- 300 g Basmati Rice
- drizzle Tomato Puree
- ½ tsp Paprika
- 4 Bay Leaves
- Handful Thyme
- 350 ml Chicken Stock
- 180 g Dry White Wine
- 2 Lemons
- 100 g Black Olives
- to serve Salt
- to serve Pepper
Instructions
4 steps · ~73 minutes total
Step 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.
25 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 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.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 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.
15 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 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.
25 minutesAlways preheat your oven fully before baking for even cooking.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your french meal with these perfect pairings:
About This Dish
Chicken Basquaise is a beloved dish from French cuisine, originating in France. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
French cuisine is considered one of the world's finest culinary traditions. Known for its refinement and attention to detail, it has influenced cooking around the globe for centuries.
This recipe is rated hard difficulty and uses 19 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
Chicken Basquaise is a traditional French dish originating from the Basque region, featuring chicken braised with bell peppers, tomatoes, onions, and spices.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
