Creamy Chicken and Chorizo
Serves 1
Directions
- 1Season boneless, skinless chicken thighs with spices and fry them in a little bit of oil until lightly charred and cooked through the center.
- 2Remove the chicken from the pan and set aside.
- 3Fry chopped onion in the same pan until it begins to soften.
- 4Add diced chorizo and fry for 2 minutes, then add garlic and fry for 30 seconds.
- 5Pour in white wine and reduce until almost completely evaporated.
- 6Add chicken stock, cream, and Parmesan, stir well, and simmer until the sauce thickens.
- 7Add baby plum tomatoes and fresh basil, along with the resting juices from the chicken, and gently simmer.
- 8Nestle the chicken thighs back into the sauce and spoon sauce over them to warm through.
Ingredients
- 600 g boneless skinless chicken thighs
- 1.5 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp onion powder
- 0.25 tsp black pepper
- 0.125 tsp cayenne pepper
- 1 tbsp olive oil
- 1 small white onion
- 100 g diced Spanish chorizo
- 2 garlic cloves
- 60 ml dry white wine
- 180 ml low-salt chicken stock
- 180 ml double/heavy cream
- 20 g freshly grated Parmesan
- 15 g fresh basil
- 175 g baby plum tomatoes
Equipment
large panspatulatongsplate