Chicken Basquaise

Instructions

1- Preheat the oven to 180°C/Gas mark 4.

2- Have the chicken joints ready to cook.

3- Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan.

4- Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go.

5- Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done.

6- Add a little more olive oil to the casserole and fry the onions over a medium heat for 10 minutes, stirring frequently, until softened but not browned.

7- Add the rest of the oil, then the peppers and cook for another 5 minutes.

8- Add the chorizo, sun-dried tomatoes and garlic and cook for 2-3 minutes.

9- Add the rice, stirring to ensure it is well coated in the oil.

10- Stir in the tomato paste, paprika, bay leaves and chopped thyme.

11- Pour in the stock and wine.

12- When the liquid starts to bubble, turn the heat down to a gentle simmer.

13- Press the rice down into the liquid if it isn't already submerged and place the chicken on top.

14- Add the lemon wedges and olives around the chicken.

15- Cover and cook in the oven for 50 minutes.

16- The rice should be cooked but still have some bite, and the chicken should have juices that run clear when pierced in the thickest part with a knife.

17- If not, cook for another 5 minutes and check again.