Step: 1/15

Soak the sun-dried tomatoes in a little warm water.

Step: 2/15

Preheat the oven to 180°C (160°C fan, gas 4). Cut the chicken into 8 pieces and season with salt and pepper.

Step: 3/15

Wash the peppers, cut in half, remove the seeds and the white inner skin.

Step: 4/15

Cut into strips.

Step: 5/15

Fry the chicken pieces in a pan with clarified butter for 10 minutes until golden brown.

Step: 6/15

Remove from the pan and drain well.

Step: 7/15

Peel the onions and cut into small pieces.

Step: 8/15

Saute in a hot pan with olive oil. Add the peppers and fry for 2 minutes.

Step: 9/15

Add the soaked tomatoes and fry briefly.

Step: 10/15

Sprinkle in the rice and saute until transparent.

Step: 11/15

Add the tomatoes and stock and simmer for 10 minutes, stirring. Season with salt, pepper and paprika.

Step: 12/15

Tip into a casserole dish.

Step: 13/15

Place the chicken pieces on top.

Step: 14/15

Scatter over the drained olives.

Step: 15/15

Put the lid on and simmer in the oven for 30 minutes. Add extra stock if needed. Before serving, season to taste and sprinkle with tarragon leaves.