Baked Chicken with Chorizo and Sherry
Cooking Time:
1:05 (approx.)Number of Servings:
4A one-dish meal that eases you from summer dine-out or grilling, into fall cooking. The spicy peppery nature of this dish requires wines of no more than medium body and good fruit.
INGREDIENTS
6
1 oz (28 g) chorizo sausage, sliced (parboil to remove fat)
1
ds
salt, pepper, and sugar for seasoning
2
tbsp (30 ml)
paprika
2
tbsp (30 ml)
olive oil
1/2
cup (130 ml)
medium sherry
2
medium onions
3/4
cup (190 ml)
green & black olives
4
clv
garlic, thinly sliced
2
tsp (10 ml)
fresh basil & cilantro, chopped
1
ds
fresh basil
1
ds
crushed red peppers
4
chicken thighs & legs, skinless
4
chicken breasts, boneless/skinless
37
can whole tomatoes, chopped
2
bay leaves
1/2
cup (130 ml)
sun-dried tomatoes
DIRECTIONS
- Preheat oven to 375 F (190 C).
- Coat chicken pieces evenly with paprika. Season with salt.
- Pan fry chicken in olive oil until browned. Transfer to a baking dish.
- Add oil and onions to frying pan and fry quickly.
- Add garlic and sliced chorizo, fry for two minutes.
- Add tomatoes, basil, cilantro, bay leaves and sherry. Bring to boil.
- Pour mixture over chicken. Cover with a lid and bake for 45 minutes.
- Remove lid, add olives and season with salt/pepper/sugar to taste.
- Cook for 20 minutes or until chicken is tender.
- Garnish with fresh basil, crushed red pepper flakes and serve with boiled new potatoes.
