Chicken Basquaise - AI generated recipe photo

Chicken Basquaise

Savor tender chicken simmered in rich butter and olive oil, infused with smoky chorizo, vibrant red peppers, and sun-dried tomatoes. This dish is a symphony of flavors, perfect for an indulgent dinner.

Prep: 38 min
Cook: 36 min
Total: 1 hr 14 min
Servings: 5
Hard
Dinner American Comfort Food
Start Cooking Mode
By Fresh Kitchen Recipes | Published Nov 29, 2025

Ingredients

5 servings
  • 1 1/2 kg Chicken
  • 25 g Butter

    Suggested swaps

    Coconut oil · 1:1 ratio — Works well in baking; adds slight coconut flavor
    Olive oil · 3:4 ratio — Use ¾ cup oil per 1 cup butter; best for savory dishes
  • 6 tblsp Olive Oil
  • 2 sliced Red Onions
  • 3 Large Red Pepper
  • 130 g Chorizo
  • 8 whole Sun-Dried Tomatoes
  • 6 cloves sliced Garlic
  • 300 g Basmati Rice
  • 1 drizzle Tomato Puree
  • 1 ½ tsp Paprika
  • 4 whole Bay Leaves
  • 1 Handful Thyme
  • 350 ml Chicken Stock
  • 180 g Dry White Wine
  • 2 whole Lemons
  • 100 g Black Olives
  • 1 to serve Salt
  • 1 to serve Pepper

Instructions

1

Preheat the oven to 180°C/Gas mark 4. Have the chicken joints ready to cook. Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan. Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go. Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done.

2

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. 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 2-3 minutes. Add the rice, stirring to ensure it is well coated in the oil. Stir in the tomato paste, paprika, bay leaves and chopped thyme. Pour in the stock and wine. When the liquid starts to bubble, turn the heat down to a gentle simmer. Press the rice down into the liquid if it isn't already submerged and place the chicken on top. Add the lemon wedges and olives around the chicken.

4

Cover and cook in the oven for 50 minutes. 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. If not, cook for another 5 minutes and check again.

Tips & Notes

Original recipe from French cuisine.

I Made This! (0)

No cooking photos yet. Login to share yours!

Share
Rating & Favorite

Login to rate and favorite this recipe

Nutrition Information

Per serving

Auto-calculated from USDA database. Nutrition values are estimates based on ingredient analysis using the USDA FoodData Central database. Actual values may vary based on specific brands and preparation methods.

Calories 1286 kcal
Protein 88.60 g
Carbohydrates 47.10 g
Total Fat 85.30 g
Fiber 10.90 g
Sugar 7.10 g
Sodium 4114.00 mg

Reviews (0)

No reviews yet. Login to be the first to review!

Recipe Variations 0

Comments (0)

No comments yet. Login to start the conversation!

AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.