Chicken with chorizo & leeks

Recipe uploaded by

Xanthe Clay

2 ratings

Recipe by Xanthe Clay

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1. Video tutorial: Jointing a raw chicken

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.
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 bubble for 1 min, stirring well, taste, then season.
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.
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.

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.

PER SERVING

329 kcalories, protein 23g, carbohydrate 6g, fat 22 g, saturated fat 7g, fibre 3g, salt 0.96 g

Latest comments and suggestions

• Hazel

  28 May 2009

  Hazel commented on this recipe

  What would you substitute for the fennel as we are not keen on it? Any suggestions would be great!

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• schizopear

  07 June 2009

  schizopear rated and commented on this recipe

  

  nice enough, but probably wouldn't make again... my partner enjoyed it more than i did.

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• Linda

  07 June 2009

  Linda rated and commented on this recipe

  

  Very easy to prepare ahead of a meal time which makes it very convenient. Plenty of flavour and not too expensive to make. My guests all enjoyed it.

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• liddy

  08 September 2009

  liddy commented on this recipe

  very easy to make,i cooked mine slowly in the oven and added water as rather dry without.

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Ingredients

• 2 tbsp olive oil
• 10 chicken leg pieces (or 10 each thighs and drumsticks)
• 4 heads fennel , 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 coriander , leaves only

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 10 mins

Cook min 1 hr 20 mins

Ingredients

• 2 tbsp olive oil
• 10 chicken leg pieces (or 10 each thighs and drumsticks)
• 4 heads fennel , 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 coriander , leaves only

PER SERVING

329 kcalories, protein 23g, carbohydrate 6g, fat 22 g, saturated fat 7g, fibre 3g, salt 0.96 g

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