Friday, 8 October 2010

Recipe: Chicken and Chorizo Stew

Pleased to say I created this myself just using what I thought went well, actually feeling quite proud of myself with this one as it tastes great and you cant beat one pot cooking, This is a slow cook so you can make well in advance and the chicken falls apart, lovely

Serves 6
Prep time 30-45 mins
Cooking time 2-3 hours


8 Chicken Thighs
150g Chorizo sliced
1 really big or 3 medium sized carrots diced
1 Onion chopped finely
2 Cloves of garlic chopped finely
2 Celery stalks finely chopped
4 medium sized waxy potatoes peeled and cubed
2 tins of plum tomatoes
1 heaped teaspoon of paprika
½ teaspoon of cayenne pepper
1 glass of dry white wine
600 ml of chicken stock
80g plain flour well seasoned
1 pot of pitted black olives halved lengthways

Big faggot of herbs, I used parsley, thyme and bay, you could use rosemary but I find it perfumes the dish too much
2 Tablespoons of olive oil

For this you’ll need a large flame proof (will go onto the hob) casserole dish

Pre-heat the oven to 160 degrees
Put the flour in a large bowl and dredge the chicken through the flour to coat them evenly.
On the hob heat the oil in the casserole dish, then shake off excess flour and brown the chicken on both sides, once brown remove from the pan and put to one side, you may need to do this in two or three batches
Lower the heat and add the Onion, Garlic and celery, sweat gently until soft and add seasoning
Turn up the heat and add the chorizo, fry until the oils are released from the chorizo
Add the paprika and cayenne stirring until the contents of the pan are coated.
Now add all of the flour from the bowl and continue to cook , stirring constantly until for about a minute
Now add the wine, bring to the boil and use a spatula to remove all the tasty bits stuck to the bottom of the pan.
Reduce the liquid slightly and add in the tomatoes
Pour the chicken stock into the pan and bring back to the boil
Add the potatoes, carrots, herbs and chicken to the stew.
Give the whole thing a good stir ,cover and place in the middle of the oven
Cook for 2 – 2.5 hours until the chicken is falling apart and the sauce is lovely and thick. I find it best to stir it every 30 mins and have a taste so you can adjust seasoning and or spices to your taste.
About 30 mins before you are ready to serve add the olives and return to the oven covered

Serve in big bowls stirred through with some freshly chopped parsley and served with fresh crusty bread

Left Overs will keep in the fridge for a few days, may freeze well without the olives

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