Daniel Boulud serves up a tasty French basque chicken casserole with artichoke and pepper salad dish on Saturday Kitchen.

Daniel says: “For a true flavour of France try this mouthwatering chicken casserole. This dish is given a little kick by piment d’Espelette, a chilli pepper from the Basque region. Serve with a vibrant artichoke and pepper salad for a meal that will delight your tastebuds.”

The ingredients are: 2 small red onions, cut into quarters, 1 red bell pepper, cored, seeds removed, cut into 1cm/½in thick strips, 1 green bell pepper, cored, seeds removed, cut into 1cm thick strips, 6 garlic cloves, thinly sliced, 1 chicken, weighing about 1.6kg, cut into 8 pieces, 2 tsp piment d’Espelette (red chilli powder), available online or in specialty food stores, 1 tsp crushed red pepper flakes, 250ml dry white sherry, 1 lemon, juice only, 125g fresh chorizo, cut into 5mm thick pieces,. extra-virgin olive oil, 250ml chicken stock or water, 4 plum tomatoes, halved lengthwise and sea salt and freshly ground black pepper.

For the artichoke and pepper salad: 2 large globe artichokes, 5 tbsp extra-virgin olive oil, 1½ tbsp sherry vinegar, 1 tsp piment d’Espelette, 2 garlic cloves, finely chopped, 125g frisée leaves, white and light yellow parts only, 2 red bell peppers, cored, seeds removed, diced, 2 bunches of spring onions, trimmed, thinly sliced, 1 small red onion, thinly sliced and 4 tbsp fresh flatleaf parsley leaves.