Chicken Basquaise

Chicken Basquaise

Chicken Basquaise is a vibrant, hearty dish combining tender chicken with a flavorful tomato and pepper sauce enriched by chorizo and herbs. It's a comforting meal perfect for sharing and celebrating rustic French cuisine.

Chicken

Prep Time

25 min

Cook Time

55 min

Servings

6

Originating from the Basque region between France and Spain, Chicken Basquaise is a beloved staple known for its vibrant colors and bold flavors. The dish harmoniously blends the smokiness of chorizo with sweet peppers, tangy sun-dried tomatoes, and aromatic herbs, creating a rich and satisfying sauce that coats tender chicken. This recipe pairs wonderfully with a simple green salad or crusty bread to soak up the flavorful sauce, making it an ideal choice for family dinners or casual gatherings. The inclusion of basmati rice infused with white wine and chicken stock adds a subtle fragrance and texture that complements the savory elements. The cooking technique involves browning the chicken to lock in juices, slowly softening vegetables to release sweetness, and gently simmering to meld all flavors together. This results in a deliciously tender chicken and perfectly cooked rice, demonstrating the elegance of traditional Basque cooking methods.

Ingredients

  • 1.5 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

Preheat your oven to a warm 180°C (Gas mark 4), preparing to bring this savory feast to life. Have your chicken joints ready and waiting at hand. Begin by heating your butter and three tablespoons of olive oil in a flameproof casserole or a large frying pan. Carefully brown the chicken pieces in batches, seasoning each side generously with salt and pepper. Remember, don’t overcrowd the pan; frying in small batches ensures each piece achieves a golden, crispy exterior. As each batch finishes, transfer them to kitchen paper to drain. Add a splash more olive oil to the casserole and gently fry the sliced red onions over medium heat for about 10 minutes, stirring frequently. Your goal here is to soften them without letting them brown — patience builds flavor! Next, pour in the remaining olive oil, then add the vibrant red peppers, cooking for an additional five minutes, allowing their sweetness to deepen. Introduce the chopped chorizo, sun-dried tomatoes, and sliced garlic to the pan. Sauté for 2-3 minutes, letting the chorizo release its smoky oils and the garlic become fragrant. Stir in the basmati rice, coating every grain thoroughly with the rich oils. Next, fold in the tomato puree, paprika, bay leaves, and chopped thyme, infusing the dish with layers of aromatic complexity. Pour in the chicken stock and dry white wine, stirring gently. As the liquid begins to bubble, reduce the heat to a gentle simmer. If the rice isn't fully submerged, press it down carefully beneath the surface. Place the browned chicken pieces atop the rice mixture, nestling them in. Scatter lemon wedges and black olives around the chicken, adding some bright and briny notes. Cover the casserole and transfer it to your preheated oven. Allow it to cook for about 50 minutes until the rice is tender but retains a bit of bite, and the chicken juices run clear when pierced. If necessary, cook for a further five minutes and check again—aim for succulent perfectly cooked chicken. Tip: For an extra touch, garnish with fresh thyme sprigs before serving. Remember to remove bay leaves before eating. Serve straight from the pot for a rustic and delightful presentation.

Quick Info

Prep Time
25 min
Cook Time
55 min
Total Time
80 min
Servings
6

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