Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 9

I sometimes like to use dry Fino sherry instead of white wine in this yummy stew. Either way it’s very tasty and full of Spanish-inspired flavour.

 Preparation time:

 5–10 minutes

 Cooking time:

 1 hour

 Serves 4

 100g (4oz) chorizo, diced 8 chicken thighs, skin on Sea salt and freshly ground black pepper

 1 onion, peeled and diced

 2 celery sticks, trimmed and diced

 2 garlic cloves, peeled and chopped

 2 fresh thyme sprigs

 250ml (9fl oz) white wine or 100ml (4fl oz) dry Fino sherry made up to 250ml (9fl oz) with water

 1 x 400g tin chickpeas, rinsed and drained

 4 tbsp chopped fresh flat-leaf parsley

 To serve

 Salad leaves

 Crusty bread

Warm a large casserole (ideally a wide shallow one that will take the chicken in a single layer) over a medium heat. Add the chorizo and cook for 2–3 minutes or until it releases its orangey oil.

Season the chicken. Add it skin side down to the pan and cook for 10 minutes until golden and becoming crispy.

Stir in the onion, celery, garlic and thyme and cook for 5 minutes or until soft. Add the wine or sherry mix, and the chickpeas and stir well.

Ensure all the chicken is skin side up. Bring to the boil, then reduce the heat to low and simmer gently for 40 minutes until the chicken is cooked through. Sprinkle with the parsley and serve with salad leaves and plenty of crusty bread to soak up the juices.