Chicken with chorizo & leeks

Chicken with chorizo & leeks

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

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

Nutrition: per serving
HighlightNutrientUnit
kcal329
fat22g
saturates7g
carbs6g
sugars5g
fibre3g
protein23g
low insalt0.96g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.4 ratings
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