Roast Chicken with Peppers and Chorizo

Charmaine Lu -
  • 8 whole chicken thighs
  • 1 tbsp olive oil
  • 225g sliced chorizo
  • 1 sliced onion
  • 2 sliced red peppers
  • 2 sliced garlic cloves
  • 200ml red wine
  • 200ml chicken stock
  • 1 bay leaf
  • 4 thyme sprigs, leaves picked
  • Preheat the oven to 180C. Heat the olive oil in a casserole dish and fry the chorizo for 2 mins, then transfer to a bowl and set aside. Fry the peppers and onion in the pan to soften, then stir in the garlic and cook for 2 mins more. Add everything to the bowl with the chorizo.
  • Brown the chicken thighs all over in the casserole and season well. Drain most of the oil from the casserole and add the wine, deglaze and pour in the stock with the thyme and bay. Add the vegetables and chorizo pack to the pan, bring to a simmer and cook, uncovered, in the oven for 35 mins. Serve with mash and a good grind of black pepper.
1 hr
4 serving