1 ounce of butter
4-6 skin-on chicken breasts
1 large finely chopped white onion
2 crushed cloves of garlic
4 ounces of sliced chorizo sausage
12 ounces of long grain rice
¾ cup of dry white wine
2 cups of chicken stock
¾ ounce of flat-leaf parsley chopped finely
In a range-proof casserole dish heat one tablespoon of olive oil and melt half the butter. Once the butter is foaming season the chicken breasts with salt and pepper and lay them skin side down in the casserole dish. Cook them for 2-3 minutes and then turn them over and fry them for a further minute until sealed. Remove the chicken to a warm plate.
Add the second tablespoon of olive oil to the casserole dish with the rest of the butter. Once this is foaming again add the onion and garlic. Saute both for 2-3 minutes until they are softened but not yet browned. Add in the chorizo and rice and cook both in the dish for a further 2 minutes until the chorizo starts to release its oils. Make sure the rice is thoroughly coated in the red spicy oil.
Finally pour in the stock and wine, stirring it all together well before laying the chicken breasts on top. Push the chicken down into the liquid, leaving it skin side up. Cover the casserole and place it in a 350 degree oven for 35-40 minutes until the rice absorbs all of the liquid.
Serve on a warm plate with a scattering of finely chopped parsley.