Chicken Basquaise

Preheat the oven to 180°C/Gas mark 4

Have the Poulet joints ready to Cuire

Chauffer the Beurre and 3 tbsp Huile d'olive in a flameproof casserole or large frying pan

Brown the Poulet pieces in batches on both sides, seasoning them with Sel and Poivre as you go

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

Ajouter a little more Huile d'olive to the casserole and Frire the onions over a medium Chauffer for 10 minutes, stirring frequently, until softened but not browned

Ajouter the rest of the oil, then the peppers and Cuire for another 5 minutes.

Ajouter the chorizo, sun-dried tomatoes and Ail and Cuire for 2-3 minutes

Ajouter the Riz, stirring to ensure it is well coated in the oil

Remuer in the Tomate paste, paprika, bay leaves and chopped Thym

Verser in the stock and wine

When the liquid starts to bubble, turn the Chauffer down to a gentle Mijoter

Press the Riz down into the liquid if it isn't already submerged and place the Poulet on top

Ajouter the Citron wedges and olives around the Poulet.

Couvrir and Cuire in the oven for 50 minutes

The Riz should be cooked but still have some bite, and the Poulet should have juices that run clear when pierced in the thickest part with a knife

If not, Cuire for another 5 minutes and check again.