Chicken Basque Style

Recipe for: CHICKEN BASQUE STYLE

Ingredients:

• 1.6kg free-range chicken, jointed into portions
• 2 large red peppers, deseeded & cut into large strips
• 2 medium (red) onions, peeled, cut into eighths lonwide
• 50g/ 2oz sun-dried tomatoes in oil, drained & cut into small strips
• 3 tblsps olive oil
• 2 large cloves garlic, finely chopped
• 110g chorizo sausage cut into slices or small cubes
• 225ml/ 8 oz brown basmati rice
• 275ml/ ½ pint chicken stock
• 175ml/ 6 fl oz dry white wine
• 1 level tblsp tomato puree
• ¼ tsp cayenne pepper
• 1 heaped tsp provencal herbs
• 50g/ 2oz stoned black olives, halved
• ½ large orange, cut into wedges

 Method:

1. season the chicken joints well, then in a large flame-proof casserole, brown them all over in the oil, set aside
2. add more oil & add the peppers & onions, frying until starting to brown – about 5 minutes
3. add the chopped garlic, chorizo & dried tomatoes.  Toss around the pan for 1-2 minutes until the garlic takes some colour & the chorizo starts to produce its fat
4. stir in the rice & stir well to coat in the fat, then add the stock, wine, tomato puree & cayenne
5. bring up to a simmer, then turn heat down to very low
6. keeping the rice down in the liquid, carefully place the browned chicken joints on the top
7. sprinkle in the herbs, scatter the olives and add the orange wedges
8. either cover with a tight lid & cook over a very low heat for 50-60 minutes, until the rice is tender but still firm OR transfer the casserole to the oven (170C/ fan 150C/ 350F/ gas 4) for the same amount of time

 What else you need to know:

1. this is meant to be a one-pot dish & needs no other accompaniment
2. put the dish in the middle & let everybody help themselves