French · Chicken
Chicken Basquaise
A vibrant Basque-inspired dish featuring chicken with peppers, chorizo, and rice in a rich tomato-wine sauce. This colorful one-pot meal combines Spanish and French influences with aromatic spices and sun-dried tomatoes for authentic Mediterranean flavors.
The Method
Instructions
First things first, let's get your oven warmed up to 180°C , which is the same as Gas mark 4 . This way, the oven will be nice and ready for when we pop the casserole in later. While that's heating up, go ahead and prepare your chicken joints so they're ready to go when you need them.
Now, grab a flameproof casserole dish or a large frying pan that can go into the oven. Heat up the butter along with 3 tablespoons of olive oil over a medium high heat. Once your fats are shimmering and hot, it's time to brown the chicken pieces. Do this in batches to avoid crowding the pan, which is super important because you want each piece to get a beautiful golden crust. Season each piece generously with salt and pepper just before you place it in the pan. Let the chicken sizzle away and develop that lovely color on one side before turning it over to brown the other side. Once each batch is beautifully browned, transfer the chicken pieces onto some kitchen paper to rest and drain any excess oil.
With the chicken out of the way, add a splash more olive oil to the casserole if it looks a bit dry. Then, toss in the sliced red onions and gently fry them over a medium heat. Stir them frequently for about 10 minutes . You're aiming for soft, sweet onions that have just started to caramelize a little but definitely not browned or burnt. This slow cooking really brings out their natural sweetness. Once the onions are softened, add the rest of your olive oil, then throw in your chopped red peppers. Let these cook down for another 5 minutes , stirring now and then so they soften evenly and mingle their flavors with the onions.
Next up, it's time to add some punch with the chorizo , sun dried tomatoes , and garlic . Stir these in and let them cook together for about 2 to 3 minutes . You'll start to smell those wonderful spicy and garlicky aromas filling the kitchen, which is always a good sign. Now, stir in the basmati rice , making sure each grain gets well coated in the flavorful oils and juices. This step is key for building flavor right from the start.
Once the rice is nicely coated, add in the tomato puree , paprika , bay leaves , and the chopped fresh thyme . Give everything a good stir so all those lovely herbs and spices are evenly distributed. Pour in the chicken stock and the dry white wine . You'll want to watch as the liquid gently starts to bubble , this is your cue to turn the heat down to a nice, gentle simmer. If the rice isn't fully submerged in the liquid, use the back of your spoon to press it down lightly so it's covered and can cook evenly.
Now it's time to nestle your browned chicken pieces right on top of the rice. Scatter the lemon wedges and black olives around the chicken, which will add bursts of brightness and a little salty tang as everything cooks together.
Cover the casserole with a lid or foil and pop it into your preheated oven. Let it cook away for about 50 minutes . After that time, the rice should be tender but still have a little bite to it, and the chicken should be perfectly cooked through. To check if the chicken is done, pierce the thickest part with a knife and see if the juices run clear. If you see any pinkness or if the rice needs a bit more time, just cover everything back up and cook for another 5 minutes before checking again.
When it's finally done, you'll have a beautiful, fragrant dish with tender chicken and vibrant rice that's full of those lovely Basque flavors. It's a real treat and perfect for sharing with friends or family around the dinner table.
Now, grab a flameproof casserole dish or a large frying pan that can go into the oven. Heat up the butter along with 3 tablespoons of olive oil over a medium high heat. Once your fats are shimmering and hot, it's time to brown the chicken pieces. Do this in batches to avoid crowding the pan, which is super important because you want each piece to get a beautiful golden crust. Season each piece generously with salt and pepper just before you place it in the pan. Let the chicken sizzle away and develop that lovely color on one side before turning it over to brown the other side. Once each batch is beautifully browned, transfer the chicken pieces onto some kitchen paper to rest and drain any excess oil.
With the chicken out of the way, add a splash more olive oil to the casserole if it looks a bit dry. Then, toss in the sliced red onions and gently fry them over a medium heat. Stir them frequently for about 10 minutes . You're aiming for soft, sweet onions that have just started to caramelize a little but definitely not browned or burnt. This slow cooking really brings out their natural sweetness. Once the onions are softened, add the rest of your olive oil, then throw in your chopped red peppers. Let these cook down for another 5 minutes , stirring now and then so they soften evenly and mingle their flavors with the onions.
Next up, it's time to add some punch with the chorizo , sun dried tomatoes , and garlic . Stir these in and let them cook together for about 2 to 3 minutes . You'll start to smell those wonderful spicy and garlicky aromas filling the kitchen, which is always a good sign. Now, stir in the basmati rice , making sure each grain gets well coated in the flavorful oils and juices. This step is key for building flavor right from the start.
Once the rice is nicely coated, add in the tomato puree , paprika , bay leaves , and the chopped fresh thyme . Give everything a good stir so all those lovely herbs and spices are evenly distributed. Pour in the chicken stock and the dry white wine . You'll want to watch as the liquid gently starts to bubble , this is your cue to turn the heat down to a nice, gentle simmer. If the rice isn't fully submerged in the liquid, use the back of your spoon to press it down lightly so it's covered and can cook evenly.
Now it's time to nestle your browned chicken pieces right on top of the rice. Scatter the lemon wedges and black olives around the chicken, which will add bursts of brightness and a little salty tang as everything cooks together.
Cover the casserole with a lid or foil and pop it into your preheated oven. Let it cook away for about 50 minutes . After that time, the rice should be tender but still have a little bite to it, and the chicken should be perfectly cooked through. To check if the chicken is done, pierce the thickest part with a knife and see if the juices run clear. If you see any pinkness or if the rice needs a bit more time, just cover everything back up and cook for another 5 minutes before checking again.
When it's finally done, you'll have a beautiful, fragrant dish with tender chicken and vibrant rice that's full of those lovely Basque flavors. It's a real treat and perfect for sharing with friends or family around the dinner table.
Pairs Well With
