Poulet Basquaise

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Ingredients

  • 8 pieces of chicken (I use 4 legs, 4 thighs…odd shaped chicken!)
  • 3 tablespoons best olive oil infused with 1 tsp dried tarragon
  • 1 big or 2 medium onions
  • 2 large red peppers
  • 50g sun-dried tomatoes in oil
  • 3 tablespoons best olive oil
  • 2 large cloves garlic, smashed
  • 200g chorizo sausage (fort if poss) skinned and cut into chunks
  • 225ml basmati rice
  • 275 ml chicken stock
  • 170 - 200ml white wine
  • 1 level tablespoon tomato purée
  • ½ level teaspoon hot paprika/cayenne pepper
  • Small handful of chopped fresh herbs
  • 75g pitted black olives, halved
  • 6 - 8 fresh orange segments
  • salt and freshly milled black pepper

Directions

  1. Season the chicken pieces well with salt and plenty of ground black pepper.

     

  2. De-seed and de-pith the peppers and slice each one into 12 strips lengthwise. Do the onion the same way. Cut sun-dried tomatoes into thin strips.

     

  3. First, cook the chicken pieces. Brown skins in 3 tbspns oil on a fairly high heat. Do this in batches if necessary to keep the temperature of the oil high. Once the skin is browned add a few splashes of white wine, topping up as necessary, and continue to cook on a lower heat until cooked through (depending on thickness of pieces this can take up to 20 mins). Check the chicken is thoroughly cooked by putting a knife along one of the bones; if the juices run clear, it’s cooked. Drain on kitchen paper briefly (do not leave on as the paper will stick).

     

  4. In the same pan, add the other lot of oil then, when hot, add the onion and peppers and allow them to brown a little. Stir occasionally to prevent sticking.

    Then add the chorizo and dried tomatoes and toss these around for a minute or two, lower the heat and then the garlic (garlic burns very easily, take care here).

     

  5. Next, stir in the rice and coat well with the oil. Add the orange, herbs, olives, stock, wine, tomato purée and paprika and bring to the gentlest simmer your cooker can manage. Season.

     

  6. Cover with a tight-fitting lid and cook over the gentlest possible heat for about an hour until the rice is just al dente if serving immediately, or just undercooked if reheating the next day.

    To reheat just bring up to serving temperature on a low heat, stirring often to ensure evenly cooked/warmed through rice.

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