Wednesday, 17 October 2012

Chicken and chorizo in garlic and white wine

Another evening of 'Feck, there's nothing in the fridge, it's your turn to cook'. However, after perusing several usually-dependable cookbooks from many celebrity chefs, I eventually settled on bite-sized Spain by Hamlyn, and loosely based the following supper on their Pollo al ajillo.

Heat some oil in a wok. Add two cubed chicken breasts, and cook over a moderate heat for a few minutes, then add some sliced chorizo. Fry for 5-10 minutes until the chicken is golden. Transfer the meat to a shallow casserole dish and season.

Next, sauté some crushed garlic (4-5 cloves), 1 chopped onion, 1 chopped red pepper for a few minutes. Then add in 125 ml white wine (you may have to sample the wine to check it's ok), stir and bring to the boil. Once it's at a boil, pour it over the chicken and chorizo, and then squeeze in the juice of a lemon and a few saffron strands (pre-soaked in a little warm water). Cover, and cook for about 15 minutes until the chicken is cooked through, and nice and tender. 

Serve with some crusty bread. And the rest of the wine...

Chicken and chorizo in garlic and white wine. 

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