Rich, juicy, tasty chicken dish

INGREDIENTS:

4 skinless chicken breasts 2 tbs olive oil 1 white or red onion, chopped 100g cooking chorizo, cut into pieces 1 red pepper, seeded and thinly sliced 2 cloves garlic, crushed 250g Basmati rice 2 medium courgette, sliced 500ml passata 375ml white wine (or chicken stock if you prefer) 1 tsp balsamic vinegar 8-10 sun-dried tomatoes, roughly chopped 180g pitted black or green olives, halved 1 small bunch of basil, torn Sea salt and freshly ground black

pepper

METHOD: Pre-heat the oven to 180 C/160 C fan/gas 4.

Cut 2-3 deep slits in the chicken breasts and season lightly with salt and pepper. Heat the oil in a flame-proof lidded casserole dish and add the chicken. Fry over a high heat for a couple of minutes each side until brown. Remove from the dish.

Add the onion, chorizo, red pepper and garlic. Fry for 5 minutes until the onion is softened. Add the courgette and rice. Stir until the rice is coated in the rich red chorizo then stir in the remaining ingredients. Season lightly with salt and pepper and bring to a simmer.

Return the chicken and any juices to the dish, pushing each piece into the sauce so it is partly covered. Cover with a lid and place in the oven for 35 minutes until the chicken is cooked through, the rice tender and the sauce is rich, juicy and tasty. Serve hot.