Chicken with chorizo & leeks

Chicken with chorizo & leeks

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 1 hr, 20 mins

Skill level

Easy

Servings

Serves 10

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
329
protein
23g
carbs
6g
fat
22g
saturates
7g
fibre
3g
sugar
5g
salt
0.96g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, June 2009

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
dizzy1949's picture

Had unexpected visitors so put this together, didn't have fennel so used dried fennel, they all loved it, would definitely make it again.

clarkeyclarke's picture

Tasty and hearty dish. I added water and chicken stock for extra j juices. Would make again. Served with mash.

sjeffery25's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made it for 4 instead of 10, and although good, not as great as I thought it would taste.

lydia13's picture

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

Linnyma's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

schizopear's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

hazelbazel's picture

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

Questions

Tips