Chicken Basquaise
Over a year ago
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Ingredients
- 3lb Chicken cut in to 8 pieces
- 2tbsp Plain flour for dusting
- 2-3tbsp Olive oil
- 1 Red onion thickly sliced
- 2 Red or yellow peppers sliced
- 2 Garlic cloves
- 5½ oz Chorizo sausage peeled and chopped
- 1tbsp Tomato puree
- 7oz Long grain rice
- 16fl oz Chicken stock
- 1tsp Crushed dried red chillies
- ½ tsp Dried thyme
- 4½ oz Bayonne or other air - dried ham
- 12 Dry-cured black olives
- 2tbsp Chopped fresh parsley
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Method
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1
1) Pat the chicken pieces dry. Put 2 tbsp flour in a plastic bag and add chicken seal bag and shake to coat chicken.
2) Heat 2 tbsp of oil in a large flameproof casserole over a medium-high heat. Add chicken and cook turning frequently, for about 15 minutes until well browned all over. Transfer to a plate.
3)Heat the remaining oil in the casserole and add the onion add peppers. Lower the heat to medium and stirfry until beginning to colour and soften. Add the garlic, chorizo and tomato puree and cook, stiring constantly for about 3 minutes. Add the rice and cook stiring to coat for about 2 minutes until the rice is translucent.
4) Add the stock, crushed chillies and thyme and stir well. Bring to the boil. Return chicken to the casserole pressing it gently in to the rice. Cover and cook over a very low heat for about 45 minutes until the chicken is cooked through and the rice is tender.
5) Gently stir the ham, black olives and half the parsley. Replace the lid and heat through for another 5 minutes. Sprinkle with the remaining parsley and serve immediately.
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