Ingredients

• 1 wide and shallow flameproof 4 qt casserole with a domed lid
• 3-1/2 lbs chicken, jointed
• salt and pepper to taste
• 2 large red peppers
• 2 medium onions
• 2 oz sun-dried tomatoes or 1 tin of plum tomatoes, drained
• 2-3 tbsps olive oil
• 2 large garlic cloves, chopped
• 1/4 lb chorizo or other spicy sausage cut into 1/2" rounds
• 8 fl oz brown basmati rice
• 4 oz chicken stock
• 6 oz dry white wine
• 1 level tbsp tomato paste
• 1/4 tsp cayenne pepper
• 1 heaping tsp Provencal herbs
• 2 oz pitted black olives (calamata)
• 1/2 large orange, segmented

Directions

• Season the chicken with the salt and pepper.
• Split the red peppers, remove seeds and pith and slice each half into 6 strips.
• Slice the peeled onion into strips the same size.
• Drain the dried tomatoes, wipe with paper towel and cut into 1/2" pieces.
• Brown the chicken in 2 tbsps of hot oil in the casserole.
• As they brown set aside with a slotted spoon.
• Brown the pepper and onion using more oil as required.
• When they have browned a bit add the garlic, sausage and dried tomatoes.
• Stir until the sausage begins to colour.
• Stir in the rice and make sure the grains are well coated with the oil.
• Add the stock, wine, tomato paste and cayenne pepper.
• Heat to a gentle simmer, add a little more seasoning and place the chicken pieces on top.
• Sprinkle the herbs over the chicken and scatter the olives and orange segments amongst them.
• Cover with a tight lid and cook gently for 50 to 60 minutes or until the rice is cooked.
• An alternative is to place it in a 350 degree oven for the same amount of time.
• Serves 4