Chicken Basquaise Recipe

Start by preheating your oven to 180°C/Gas mark 4.

In a flameproof casserole or large frying pan, melt the 25g butter with 3 tablespoons olive oil over medium-high heat. Brown the chicken pieces in batches, seasoning them with salt and pepper as you go. Don't crowd the pan; work in small batches, removing the browned chicken to kitchen paper as each batch is done. You want a good, deep color on all sides.

Stir in the sliced chorizo, sun-dried tomatoes, and minced garlic. Cook for another 2 to 3 minutes, until the chorizo starts to release its oils and the garlic becomes fragrant.

Add the basmati rice, stirring well to coat each grain in the pan juices. Then mix in the tomato puree, paprika, bay leaves, and chopped thyme. Pour in the chicken stock and dry white wine. Bring the liquid to a bubble, then reduce the heat to a gentle simmer. Make sure the rice is submerged; if not, press it down into the liquid. Arrange the browned chicken pieces on top of the rice, then tuck the lemon wedges and black olives around them.