Chicken Basquaise

1. Heat the oven to 180°C/Gas 4 and have the chicken joints ready. Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan, and brown the chicken in small batches on both sides, seasoning as you go and resting the pieces on kitchen paper. Don't crowd the pan.
2. Add a little more oil and fry the onions over medium heat for 10 minutes, stirring often, until softened but not browned. Add the rest of the oil, then the peppers, and cook for another 5 minutes.
3. Add the chorizo, sun-dried tomatoes and garlic and cook for 2 to 3 minutes, then stir in the rice to coat it in the oil. Mix in the tomato paste, paprika, bay leaves and chopped thyme, then pour in the stock and wine.
4. When the liquid bubbles, lower it to a gentle simmer, press the rice down into the liquid, and lay the chicken on top. Tuck the lemon wedges and olives around the chicken.
5. Cover and cook in the oven for 50 minutes, until the rice is cooked but still has bite and the chicken juices run clear. Give it another 5 minutes if it needs it.

Tips from the ZestyPlate Kitchen

• Brown the chicken in small batches. Crowding the pan makes the pieces steam instead of colour.
• Cook the peppers and onions right down so they turn sweet and mellow; they form the base of the whole dish.
• Press the rice into the liquid before the chicken goes on top, so it cooks evenly underneath.
• Check the rice towards the end and add a splash more stock if it needs a few more minutes.