Name: Chicken with chorizo & leeks
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 10 chicken leg pieces (or 10 each thighs and drumsticks); 4 fennel bulbs trimmed, cut into wedges; 200g chorizo cut into chunks; 5 leeks trimmed and thickly sliced; 6 garlic cloves thinly sliced; 2 tsp hot smoked paprika; 150ml dry sherry; 750g large or plum tomatoes quartered; small bunch of coriander leaves only

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Chicken with chorizo & leeks

Chicken with chorizo & leeks

Xanthe Clay

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Serves 10

Easy

Prep: 10 mins

Cook: 1 hr and 20 mins

A star rating of 4.2 out of 5.5 ratingsRate

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This Spanish-style dish is full of flavour and can be made ahead

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
10 chicken leg

pieces (or 10 each thighs and drumsticks)
4 fennel bulbs

trimmed, cut into wedges
200g chorizo

cut into chunks
5 leeks

trimmed and thickly sliced
6 garlic cloves

thinly sliced
2 tsp hot smoked paprika
150ml dry sherry
750g large or plum tomatoes

quartered
small bunch of coriander

leaves only

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Nutrition: per serving

kcal329
fat22g
saturates7g
carbs6g
sugars5g
fibre3g
protein23g
salt0.96g

low

Method

step 1

On the hob, heat the olive oil in a large frying pan. Season the chicken pieces, then fry, in batches, until golden brown on both sides. Lift out and set aside.
step 2

Pour all but 3 tbsp fat from the pan, add fennel and chorizo, then cook, stirring, until the fennel is soft and lightly coloured. Add leeks, cook until soft. Add garlic and paprika, cook for 1 min more, then pour in the sherry. Let it bubble for 1 min, stirring well, taste, then season.
step 3

Heat oven to 180C/160C fan/gas 4. Pour the mix into 2 ovenproof dishes. Scatter tomatoes over, then arrange the chicken on top. Cover with foil, then cook for 20 mins, until the chicken is cooked through. During cooking, check and add a little water if it seems to be getting dry.
step 4

Turn the oven up to 200C/180C fan/gas 6. Uncover the chicken and season the skin with salt and pepper. Bake for 20-30 mins until the chicken is heated through and the skin is crisp. Rip the coriander leaves over the top and serve straight away.

RECIPE TIPS

GETTING TO THE PARTY

Make to the end of stage 3 up to two days ahead. Keep in fridge. Transport it in ovenproof dishes, wrapped in a double layer of cling film. Take the coriander in a separate bag.

Recipe from Good Food magazine, June 2009

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A star rating of 4.2 out of 5.5 ratings

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