Chicken Paella

Ingredients

1 tablespoon oil
1 tablespoon butter
3 vine ripened tomatoes, peeled, deseeded, and diced
1 diced courgette
1 medium onion
4 cloves garlic
1 spring onion
1 tablespoon reisling verjuice or white wine
1 1/2 cups basmati rice
1 pinch saffron threads, toasted and crushed
750 mls hot chicken stock
2 chicken breasts, diced
1 spicy sausage eg landjager, brawurst, italian

Method

Preheat oven to 180 degC.

In a heavy based oven proof saucepan over medium heat, sweat the tomatoes, courgettes, onions and garlic in the oil and butter until softened. Add the verjuice and degalze the pan.

In a saucepan, bring the stock and the saffron thread to a boil. Add the rice to the tomato mix and stir well to coat. Add the stock and the chicken breats and the sausage.

Place in the middle of the oven and bake for 20 minutes. Remove from the oven, cover and let stand for 5 minutes before serving.