19 November, 2016

Spanish chicken casserole

This is a Lucy Bee recipe from a magazine. Described as “traditional Spanish”, it features coconut oil. But I guess that’s because it’s from a book called Coconut Oil: Recipes for Real Life. So naturally we substituted more authentic olive oil. Effort versus results score: excellent. It was really delicious, and a great one-pot meal for cold weather. When we’d eaten all the chicken and veg there was quite a lot of spicy sauce left over, so we had it with pasta later in the week, and it was worth having leftovers just for that. Definitely a keeper.

For 4:
8 chicken thighs, skin removed
1 tbsp paprika
1 tbsp olive oil
50 g chorizo, sliced
200 g red onions, sliced
2 garlic cloves, chopped
2 fennel bulbs, sliced (omitted these as we didn’t have any)
2 red peppers, deseeded and sliced
400 g waxy potatoes, peeled and quartered
100 g sun-dried tomatoes, halved
75 ml medium or sweet sherry, or Marsala
1 400 g tin chopped tomatoes
500 ml chicken stock
Parsley and olives for garnish

Preheat the oven to 150C. Dust the chicken with paprika and heat the oil in a large lidded ovenproof pan or cast-iron casserole. Fry the chorizo for about 5 minutes, then add the chicken and brown on all sides.

Remove chicken and chorizo and set aside. Add the onions, garlic, fennel, and peppers and fry gently for 10 minutes until soft. Add potatoes and sun-dried tomatoes and return the chicken and chorizo to the pan. Pour over the sherry, add the tinned tomatoes and stock, and stir together. Bring to a simmer, then cook in the oven for two hours, stirring halfway through. Garnish with chopped parsley and olives if you like.

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