Mindy Belle

Life in the Country

Slow cooked Chicken & Chorizo

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8 skinless chicken thigh fillets (whole)

4 tablespoons plain flour

sea salt and black pepper

olive oil

250g chorizo sliced

250 mls white wine

2 tablespoons  tomato paste

3 – 4 teaspoons paprika

500ml chicken stock – warmed

1 small onion cut into 8

3 cloves of garlic

4 X 20 cm pieces of celery sliced

1/4 cauliflower broken into pieces

3 bay leaf

1 tablespoon of parsley

400g tin of chickpeas

20 Spanish olives

Preheat oven to 140 degrees

  1. Coat chicken with flour and season ( in a zip lock bag or freezer bag )
  2. Heat oil in fry pan and cook the chorizo for 5 mins until brown and remove.
  3. Cook the chicken pieces in the same pan add more oil if required until golden and rich in colour.
  4. In a large roasting pan cook the tomato paste add the wine and paprika cook for a few minutes at boiling add the chicken stock heat to simmer.
  5. Place the chicken into the roasting pan with the vegetables & onion, herbs, chickpeas, olives, garlic, and chorizo.
  6. Stir all the ingredients and cover with the roasting pan lid.
  7. Slow cook for 2 hours in the oven until chicken is tender and breaking apart.  Serve with rice. Prep 20 mins cook 2 hours

Enjoy a nice winter meal 🙂

 

 

 

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