Oven-Baked Chicken with Chorizo & Artichokes - Ainsley Harriott

Ingredients

• 1 x 300-g (11-oz) jar artichoke hearts preserved in olive oil
• 25 g (1 oz) butter
• 4–6 chicken breast fillets (skin on)
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 100 g (4 oz) chorizo sausage, sliced
• 350 g (12 oz) long-grain rice
• 150 ml (5 fl oz) dry white wine
• 600 ml (1 pint) chicken stock
• the leaves from 1⁄2 x 20-g (3⁄4-oz) packet flat-leaf parsley, roughly chopped
• salt and freshly ground black pepper