creamy chick & chorizo
Serves 1
Directions
- 1Season both sides of the chicken thighs with spices.
- 2Heat olive oil in a pan over medium-high heat.
- 3Add the seasoned chicken thighs to the pan and fry both sides until lightly charred and cooked through the center (4-5 minutes per side).
- 4Remove the chicken and set aside, then lower the heat to medium.
- 5Add diced onion to the leftover fat in the pan and fry until softened.
- 6Add diced chorizo and fry for 2 minutes.
- 7Add minced garlic and fry for 30 seconds.
- 8Add white wine, raise the heat, and bring to a rapid simmer, cooking for about 2 minutes until it almost completely evaporates.
- 9Lower the heat slightly.
- 10Add chicken stock, cream, and parmesan, stirring well to combine.
- 11Simmer the sauce fairly rapidly for 3-4 minutes until it thickens, stirring frequently.
- 12Add halved baby plum tomatoes, fresh basil, and the resting juices from the chicken.
- 13Gently simmer for a couple of minutes until the tomatoes begin to soften.
- 14Nestle the cooked chicken thighs back into the sauce for about a minute to warm through.
- 15Serve the creamy chicken and chorizo.
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
- 0.25 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
pantongswooden spoonknifefork
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