Friday, 23 March 2012

Chicken and Chorizo

Photo to follow I took it on a friends phone and haven't managed to upload it yet. The grumpy welshman's better half cooked this for us the other night and I was looking for some advice with it. It is perfect as it is for great home cooking but I want to use it when I go lodge cooking, so it needs tinkering with slightly in order to finish it off. Once cooked you are left with a delicious chorizo sauce in the bottom of the pans but it is very slightly greasy. I want to make more of a sauce to go with it. I don't want to use cream as I think it will take away from its clean taste. My thoughts so far were some sun dried tomato paste and white wine but I think it needs something more than this and I'm not sure what.

12 chicken thighs.
750g chorizo cut into 4cm chunks.
1kg new potatoes, halved.
2 red peppers roughly chopped.
2 red onions, peeled and roughly chopped.
2 teaspoons dried oregano.
grated zest 1 orange.

Preheat the oven to 220°C. Drizzle some oil in the bottom of 2 shallow roasting tins. Rub the skin of the chicken in the oil, then turn skin-side up.
Divide the chorizo and the new potatoes between the 2 tins. Sprinkle the onion, peppers and the oregano over, then grate the orange zest over the contents of the 2 tins.
Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.