Chicken Basquaise

Name: Chicken Basquaise
Prep time: 38 min
Cook time: 36 min
Total time: 74 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.50 kg Chicken; 25.00 g Butter; 6.00 tblsp Olive Oil; 2.00 sliced Red Onions; 3.00 Large Red Pepper; 130.00 g Chorizo; 8.00 whole Sun-Dried Tomatoes; 6.00 cloves sliced Garlic; 300.00 g Basmati Rice; 1.00 drizzle Tomato Puree; 1.00 ½ tsp Paprika; 4.00 whole Bay Leaves; 1.00 Handful Thyme; 350.00 ml Chicken Stock; 180.00 g Dry White Wine; 2.00 whole Lemons; 100.00 g Black Olives; 1.00 to serve Salt; 1.00 to serve Pepper

Chicken Basquaise - A delicious recipe!

Prep: 38 min

Cook: 36 min

Total: 1 hr 14 min

Servings: 5

Hard

Dinner American Gluten-Free Nut-Free

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

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.

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.

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.

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.

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Nutrition Information

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Per serving

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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.