Creamy Chicken & Chorizo
Directions
- 1Coat both sides of the chicken thighs with the seasoning.
- 2Add the oil to a large pan over medium-high heat. Once hot, add the thighs and fry both sides until lightly charred and cooked right through the centre (4-5 minutes on each side depending on size).
- 3Remove and place on a plate to one side. Lower the heat to medium.
- 4Add the onion to the leftover fat in the pan and fry until it begins to soften.
- 5Add the chorizo and fry for 2 minutes, then add the garlic and fry for 30 seconds.
- 6Pour in the wine then raise the heat and bring to a rapid simmer. Cook for around 2 minutes until it almost completely evaporates. Lower the heat slightly.
- 7Add the stock, cream and parmesan and give it a really good stir to blend everything.
- 8Simmer fairly rapidly for 3-4 minutes until the sauce thickens, stirring frequently.
- 9Add the tomatoes, basil and the resting juices from the chicken and gently simmer for a couple of minutes until the tomatoes begin to soften.
- 10Turn the heat to low, add the chicken back and spoon over the sauce for a minute or so to warm it 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 cloves Garlic
- 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 pan
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