Monday, July 25, 2011

Braised Chicken with Bacon, Chorizo and Olives - This one is for Patrick!

Patrick (17) has a few things that he really really likes to eat. I managed to find a recipe that contained three of those things...chicken, bacon and chorizo in the latest (July) Cuisine Magazine. It had a very distinctive smoked paprika influence and the olives were great - Yum!
This meal is one of those 'one pot' wonders that should mean minimal effort and dishes, but did have quite a few steps. It will be a make again one.

Braised chicken legs with tomato, chorizo & olives

Ingredients6 free-range whole chicken legs (with thighs), bone in (1.8kg)
2 tablespoons olive oil
1 teaspoon sweet smoked paprika
½ onion, diced
3 cloves garlic, sliced
80g dried chorizo, sliced
5 rashers (60g) bacon, diced
2 large Agria potatoes (700g), peeled, cut into 1.5cm dice
400g can chopped peeled tomatoes
2 tablespoons tomato paste
12cm sprig fresh rosemarygood pinch of dried thyme
100ml red wine
100ml chicken or veal stock
60g Kalamata olives

Preheat the oven to 200°C. Place the chicken legs in a deep oven dish. Add the oil and paprika and season well with salt and freshly ground black pepper. Toss to coat then arrange the legs so they are skin side up and cook, uncovered, in the oven for 20 minutes.

Add the onion, garlic, chorizo and bacon to the dish then return to the oven for a further 10 minutes.

Reduce the oven to 160°C. Mix the remaining ingredients together in a bowl then add to the chicken, making sure the chicken legs are evenly covered. Cover with foil then cook for 40 minutes. Remove the foil and cook for a further 40 minutes, stirring once so the chicken skin doesn’t become too dark. Remove from the oven, taste and season. Serve with a green salad.

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