Spanish style chicken casserole.

I love cooking with chorizo , glorious paprika infused oils released with gentle cooking, adding a delicious spicy smoky flavour to any dish. I try and retain some of the oil to drizzle over salads and as adds a wonderful lift to soups as a garnish. I love to use the raw cooking chorizo  for casseroles, better texture and better for slow cooking.

We are lucky to have some charcuterie producers making chorizo here in Ireland, I love the Gubeen variety from West Cork, the spicy variety is delicious. There are wonderful Spanish selections in Fallon & Byrne and M&S have a delicious cooking chorizo.

This wonderful chicken casserole is great when entertaining  larger numbers, easily prepared ahead and improves in flavour. I love it served with rustic garlic and rosemary potatoes and a salad of peppery rocket and baby spinach 0r just some rustic sourdough bread to mop all the delicious red wine sauce.

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Spanish style Chicken casserole.

Ingredients. Serves 4.

1 large free range chicken, jointed.

1 tblsp seasoned flour.

Drizzle of extra virgin olive oil

1/2 tsp cayenne

1 tsp paprika

125g cooking chorizo, sliced thick

Sea salt/ black pepper

Pinch sugar

1 onion, sliced

3 cloves garlic, smashed

2 celery stalks, chopped

1 romesco red pepper, chopped thick

1 tin chopped tomatoes

100ml red wine

200ml chicken stock

sprig thyme

1 tblsp chopped flat leaf parsley

Method 

Toss chicken pieces in seasoned flour, heat oil in a large casserole place pieces in batches skin side down into casserole and turn over when skin is crisp and golden brown. Remove from casserole and set aside. Add chorizo pieces to casserole cook for about 1 min, add to chicken set aside.

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Add onion, celery, pepper, thyme and garlic skins left on , rustic! to casserole, cook for about 5 mins add spices and lemon zest,cook for another min to cook them out. Deglaze casserole with red wine leave to reduce for about 1 min. Return chicken and chorizo to casserole along with cooking juices, stock and tin of tomatoes. Add a good pinch of sugar and season with a little salt and pepper, Tip, seasoning is not just salt and pepper you need the sugar to balance the acidity of the tomatoes and red wine, toss gently to combine all ingredients. Place a lid on casserole and continue to cook in oven for 35-45 mins until sauce has reduced and chicken fully cooked. Check seasoning before placing in a large serving bowl and garnish with freshly chopped parsley.

 

 

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