Chicken & Chorizo Casserole

Tue, 3 April 2018

Ingredients:

8 chicken thighs

7oz/200g mushrooms

2 medium onions-diced

4oz/110g chorizo

3 cloves garlic

1 tin tomatoes

3floz/75ml pouring cream

Chopped parsley (1 dessertspoon)

½ glass white wine

Seasoning

Method:

Heat a large saucepan with a oil and add the chicken and brown on both sides. Season during the cookery process with a little salt and pepper. Once the chicken is sealed off transfer it to a casserole dish and add in the diced chorizo and use this to add a spiced flavour and a red colour to the pan.

Add in the onions, mushrooms and the diced garlic at this stage and cook them until gently softened for approximately 4-5 minutes.

Next add in the white wine, tomatoes and cream and bring this mixture to a gentle boil and correct the seasoning.

Continue to stir, then turn the heat right down and cook on a low heat for 4-5 minutes.

Pour the sauce into the casserole dish oop of the chicken, secure the lid and cook for 35-40 minutes at 180C/350/Gas Mark 4

Ensure that the chicken is cooked right through to the centre and add n the chopped parsley if desired.

Serve the dish with freshly boiled basmati rice or mix into some hot cooked pasta.