creamy chick & chorizo

Serves 1
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Directions

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