Chicken Basquaise

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenSet 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.
2. 2Brown the chickenBrown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go.
3. 3Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done.
4. 4Add a little more olive oil to the casserole and cook the onion over a medium heat for 10 minutes, stirring frequently, until softened but not browned.
5. 5Add the rest of the oil, then the peppers and leave to cook for another 5 minutes.
6. 6Add the chorizo, sun-dried tomatoes and garlic and let it cook for 2-3 minutes. Add the rice, stirring to ensure it is well coated in the oil. Stir through the tomato paste, paprika, bay leaves and chopped thyme.
7. 7Add the stockPour 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 lay the chicken on top.
8. 8Add the lemon wedges and olives around the chicken.
9. 9Cover 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.
10. 10If not, leave to cook for another 5 minutes and check again.