Slow-cooked Chicken with Chorizo and Cider

24 02 2012


Chorizo time again. I can’t seem to beat the habit. However, I am going to take a positive stance on this, as I try not to be in the habit of eating underwhelming food either.
I like to think of this one-pot-wonder as a kind of slow-cooked miracle. You have the spicy robustness of the chorizo, the silkiness of the slow-cooked onions, the good old humble and comforting roast chicken pieces, and then punch of the cider rounds it all off beautifully. Perfect happy-making weekend food (that I shall unashamedly be cooking again and again).
If you also have a little chorizo fetish at the moment and missed out on my Chickpea and Chorizo Stew a couple of weeks ago, you can read it here.

Serves 4-6 | Preparation time 10 minutes | Cooking time 1 hour (mostly just sitting in the oven)
WHAT YOU’LL NEED
8 chicken thighs, with skin
1 tsp thyme
2 Tbsp olive oil
1 Tbsp butter
3 medium-sized red onions, cut roughly into sixths
1 chopped fresh chilli, de-seeded or 1 tsp dried chilli flakes
2 cloves garlic, roughly chopped
1x 225g (or thereabouts) stick of chorizo, sliced
300ml cider (a bottle minus a sip or two for yourself)
2 Tbsp chopped fresh parsley, for serving

WHAT TO DO
1. Pre-heat oven to 180C. Season the chicken thighs with salt, pepper and the thyme.
2. Heat a good quality (preferably oven-proof) pot on the stove, add the olive oil and butter and brown the chicken for about 3 minutes on each side. Remove and set aside.
3. Add the onions to the pan, fry for about 3 minutes, stirring often, and then add the garlic and chill and fry for a further 2 minutes. Add in the chorizo, cook for about 3-5 minutes.
4. Remove the pot from the stove, add the chicken back in on top of the onion and chorizo, pour in the cider, put the lid on the pot and place in the oven for 40 minutes.
5. Switch on the oven’s grill setting, remove the pot lid and grill for about 5-10 minutes to crisp the chicken skin.
6. Sprinkle with fresh parsley, serve onto warmed plates and enjoy.

*Serve with creamy sweet potato mash or cows cous and minted peas, or something along those lines.
*The whole dish can be made a few hours in advance and re-heated under the grill just before serving.




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10 responses

24 02 2012
Tracy

Oooh sounds DELICIOUS Se! Can’t wait try this myself!
Always looking for new ways to cook chicken. We eat so much of it, and I often get stuck in a rut with the same old dishes. YUM!

24 02 2012
afoodieliveshere

Thanks Trace, this is my new fave and I know I’ll be cooking it for years, we already had it twice in a week so watch out next time you come for dins :) Lots of love and see you guys soon xx

24 02 2012
Barbs

just my kind of food! had a little chuckle at your “cows” cous!!

26 02 2012
notsoskinnycook

Looks like good midweek food as well! :-) Shall definitely be making it this week.
Beautiful Pics!

27 02 2012
afoodieliveshere

Thank you so much, hope you enjoy it :)

27 02 2012
Rachel

I know this may be a silly question but can I let my 20 month old eat this dish with it having the cider in it, would all the alcohol have evaporated during the cooking process. I am now trying to find easy meals to cook that all three of us can enjoy!

2 03 2012
afoodieliveshere

Hi Rachel, yes the alcohol will have cooked off so you should be fine to feed this to her – little Sophie is 8 months and if she were older I would definitely feed it to her. Bon appetit :)

15 03 2012
MishMash

Excuse my ignorance – what exactly do you mean by “cider”? is it Cider Vinegar or is it an alcohol based Cider like Savanna or is it a Beer? Please clarify… feel very silly now :(

15 03 2012
afoodieliveshere

Hi Michelle, there are no silly questions I reckon :) It’s cider cider, as in Savanna or the likes. The alcohol burns off and you get a delicious reduction. This is absolutely one of my favourite dishes of the year so far. Take care, Sarah

20 06 2012
Quick & Creamy Chicken with Mushrooms and Tarragon « afoodieliveshere

[...] well, certainly in South Africa anyway. It’s definitely my pet herb of the moment (just like chorizo was my best friend a little while ago, see this Slow Cooked Chicken with Chorizo & Cider), and [...]

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