Slow-cooked chicken with chorizo and cider

Sarah Graham shares her recipe for a "one-pot-wonder".
 

Recipe from: 28 February 2012
Preparation time: 10 min
Cooking time: 1h
 
 

Ingredients

 
  • 8
    chicken thighs- with skin
  • 1
    tsp
    thyme
  • 2
    Tbs
    olive oil
  • 1
    Tbs
    butter
  • 3
    medium red onions- cut roughly into sixths
  • 1
    fresh chilli- finely chopped
  • 2
    cloves garlic- roughly chopped
  • 225
    g
    chorizo- sliced
  • 300
    ml
    cider
  • 2
    Tbs
    fresh parsley- for serving
Servings: Change Serving
 
 

Method

 
Pre-heat oven to 180°C. Season the chicken thighs with salt, pepper and the thyme.

Heat a good quality (preferably oven-proof) pot on the stove. Add the olive oil and butter and brown the chicken for about 3 minutes on each side. Remove and set aside.

Add the onions to the pan and saute' for about 3 minutes, stirring often, then add the garlic and chilli and fry for a further 2 minutes.

Add in the chorizo, cook for about 3-5 minutes.

Remove the pot from the stove. Add the chicken back in on top of the onion and chorizo, and  pour in the cider. Put the lid on the pot and place in the oven for 40 minutes.

Switch on the oven’s grill setting. Remove the pot lid and grill for about 5-10 minutes to crisp the chicken skin.

Sprinkle with fresh parsley and serve.

Reprinted with permission of Sarah Graham. To visit Sarah Graham’s blog, click here.
 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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