This is an incredibly tasty and hearty dinner. I like whip up a batch at the start of a busy week as I can happily live on this for a couple of days. The recipe you see below is a variation on one I found here.
- 2 tbsp olive oil
- Pack of between 4 & 8 chicken pieces (I prefer breast)
- 1 onion, chopped
- 2 garlic cloves, crushed
- 110g chorizo, cut into small pieces
- 2 x 400g cans chopped tomatoes
- Few thyme sprigs, plus extra leaves to garnish
- Bay leaves
- 200ml fresh chicken stock
- Good pinch of sugar
- 650g preferably baby potatoes, cut into halves
Bring potatoes to boil and then simmer until done, drain and set aside (for best results bring pot of potatoes to boil from cold water, when you can easy push a fork through the skin, those bad boys are done, it usually takes about 20 minutes).
Heat the oil in a large casserole dish over a medium heat and brown the chicken. Remove from dish and set aside. This needs to be just a quick brown, as if you leave it too long, the chicken breast will be like rubber. Add the onion and garlic to the pan and cook for 3-4 minutes (you may need to add a little more olive oil at this stage) , stirring frequently, until soft and lightly browned. Add the chorizo and cook for 3-4 minutes stirring occasionally. Add 100mls of the chicken stock wine and reduce by half. Stir in the tomatoes, thyme, bay leaves, stock and sugar.
Return the chicken to the pan and push under the sauce. Add the rest of the chicken stock. Cover and cook for 20 minutes. Stir in the potatoes and leave to simmer on a low heat for 40 minutes if time allows, 10 minutes at a push (the longer you leave it, the better it tastes).
A note on the ingredients and quantity, the general rule of thumb is that unless it’s baking and needs to be chemically precise for a desired outcome then everything is to taste, be it at your own peril!
Enjoy with a massive glass of red wine….anything from a claret to a rioja will do.