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Chicken with chorizo & leeks

Chicken with chorizo & leeks

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(3 ratings)

Prep: 10 mins Cook: 1 hr, 20 mins

Easy

Serves 10
This Spanish-style dish is full of flavour and can be made ahead

Nutrition and extra info

Nutrition per serving

  • kcalories329
  • fat22g
  • saturates7g
  • carbs6g
  • sugars5g
  • fibre3g
  • protein23g
  • salt0.96g
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Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 10 chicken leg pieces (or 10 each thighs and drumsticks)
  • 4 heads fennel, trimmed, cut into wedges
  • 200g chorizo, cut into chunks

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 5 leeks, trimmed and thickly sliced

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 6 garlic cloves, thinly sliced
  • 2 tsp hot smoked paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 150ml dry sherry
  • 750g large or plum tomatoes, quartered
  • small bunch coriander, leaves only

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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.

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Comments, questions and tips

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Comments (7)

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
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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
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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
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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!

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