Gather the Good Stuff:
- Chicken - Basically however much you need to feed your guests / family but please, use thighs and legs. If you use breasts, they almost certainly will get dried out and tough. Pat them dry with the skin on and apply a generous dose of salt & pepper. Allow to sit for 10-15 minutes before you start cooking
- 4-5 carrots - peeled and cut into bite size rounds
- 2 x 400g cans of butterbeans - rinsed
- 300g spinach - washed and shredded
- 1 or 2 chorizo sausages - diced into small chunks
- 1 large onion or 1 leek
- 2 tsp smoked paprika
- 2-3 cloves garlic
- 300ml chicken broth
- 1/2 cup white wine or broth for deglazing
Putting it Together
If you have a very heavy oven pan and a gas stovetop you can likely do all of these steps in the pan you are using. if not, just do the browning etc in a heavy skillet and transfer into your oven pan
- Heat a glug of oil in your skillet over medium heat
- Pre-heat your oven to 210C
- Brown chicken skin side down. You don't need to cook these through at all. just give them a good 3-4 minutes on the skin side and 1-2 on the bottom to get a good texture and colour. Set aside on a plate
- Drain most of the chicken fat from the pan but don't remove the fond. Add chorizo to the hot oil.
- After 1-2 minutes add the leeks or onions and fry with the chorizo until soft. 4-5 minutes
- Add the paprika and the garlic and fry for 1 minutes
- Add the spinach to the pan and allow to wilt down about 3 minutes
- Add the wine and bring the heat up to medium high
- Continue to fry until about 75% of the moisture has evaporated
- Add the beans / carrots and fry for another 2-3 minutes
- Adjust for salt and pepper and transfer to your baking tray. Spread evenly across the tray
- Place your chicken skin side up on top of the mixture. Carefully pour in the additional broth
- Bake for 30-40 minutes until chicken is cooked and most of the moisture has been absorbed into the beans
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