Friday, 13 February 2015
Chicken And Chorizo Casserole
4 Chicken legs separated into thighs and drumsticks (skin on)
A Whole Chorizo, peeled and cut into chunks
1 Sweet white onion, peeled and finely chopped
2 Garlic cloves peeled, crushed and finely chopped
A small handful of fresh thyme, chopped
2 Teaspoons of dried sage
3 Red peppers cut into 1 inch chunks
50g of Bacon lardons
6 Cherry tomatoes halved
100g of butter beans
3 cubes of dehydrated/powdered chicken stock
Olive oil, salt and pepper
Quarter of a glass of red wine
Quarter of a pint of chicken stock
A small hand full of black olives
An optional extra; a few slices of black pudding if you wish
Begin by crumbling the stock cubes into 4 tablespoons of warmed olive oil (warm your olive oil by popping it into an oven proof jug or bowl and heat at 150 degrees for about 2-3 minutes - do not use a microwave). Stir until thoroughly mixed into a paste then liberally baste over the chicken pieces and season with salt and pepper. Fry the chicken peices on a medium heat in a pan for about 5 minutes each side, until the chicken turns golden, then set aside in an oven proof casserole dish.
In a teaspoon of olive oil, and on a medium heat, fry the onion until softened, then add the chorizo to the same pan. After 2 to 3 minutes add the red wine and turn up the heat to reduce down so the liquid content roughly halves. Then add the peppers, sage, garlic, thyme and lardons (and black pudding too if you are using it). Once golden, add it all to the casserole dish, pour over the stock. Give it all a big stir and pop it into an oven pre-heated at 180 degrees and cook for about an hour and a half to two hours (or until the chicken is starting to come away from the bone). If it starts to dry out, add more wine. Half an hour before the end, add the tomatoes and the butter beans and mix thoroughly.
Great on its own. If you want it to go futher then serve with rice to pad it out. Deserves a full bodied red Rioja or Ribera del Duero.