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Ingredientes
- 8 sm chicken joints or possibly 1 chicken about 1.6 kg jointed salt and freshly grnd black pepper
- 45 ml extra virgin olive oil
- 1 x onion peeled and minced
- 4 lrg or possibly 8 small shallots peeled
- 2 clv garlic peeled and sliced
- 225 gm chorizo sausage sliced
- 150 ml dry white wine two
- 400 gm cans plum tomatoes in tomato juice
- 2 Tbsp. minced fresh parsley
- 2 x fresh rosemary sprigs
- 1 x strip of orange peel
- 2 x red peppers or possibly 1 red and 1 yellow pepper rosemary sprigs
Direcciones
- Season the chicken joints with salt and pepper.
- Heat the oil in a large heavy based sautee pan (that has a lid) on the boiling plate.
- Add in the chicken pcs skinside down and brown well.
- Turn and lightly brown the other side. Transfer to a plate cover and keep hot in the simmering oven.
- Move the saute/fry pan to the simmering plate.
- Add in the onion and shallots and cook stirring frequently for 1 to 2 min. Cover and transfer to the simmering ovenfor 5 min till the onion is soft and golden brown and the shallots are lightly browned.
- Return the pan to the simmering plate.
- Stir in the garlic and chorizo and cook for 34 min till the juices begin to run from the chorizo.
- Add in the wine and bring to the boil on the boiling plate.
- Allow to bubble hard for 12 min.
- Meanwhile drain and roughly chop the tomatoes reserving the juice.
- Add in the tomatoes and pace to the pan together with the parsley rosemary sprigs and orange peel.
- Bring to the boil then return the chicken to the pan.
- Cover and cook in the simmering ovenfor 40 to 45 min or possibly till the chicken is tender.
- Meanwhile halve and de seed the peppers then place skinside up on a lightly oiled baking sheet.
- With the grid shelf on the top set of runners in the roasting ovencook for 15 to 20 min or possibly till the skins are blistered and beginning to blacken.
- Place in a bowl cover and allow to cold slightly then peel away the skins.
- Cut the flesh into thin strips.
- Add in to the chicken about 5 min before the end of the cooking time.
- Lift the chicken pcs out of the pan using a slotted spoon.
- Place in an ovenproof dish and keep hot in the simmering oven.
- Throw away the orange peel and rosemary Bring the sauce to the boil on the boiling plateand let bubble hard for to 6 min till well reduced and syrupy.
- Return the chicken to the pan and check the seasoning.
- Serve garnished with rosemary.
- For this spanishstyle casserole buy the spiciest chorizo sausage you can find to impart a rich flavour and colour. Serve with rice or possibly potatoes a crisp salad and a glass of red wine.
- Serves 4
