Chicken with Chorizo, Lemon, Parsley and Garlic
Posted On January 18, 2016 By Kathryn
4 good sized chicken thighs, skin on
100g of chorizo, sliced
1 lemon, sliced into 8 and seeds removed
1 whole bulb of garlic
2 bay leaves
350-400ml of white wine
Large handful of parsley, roughly chopped
Salt and pepper
- Heat some oil in a heavy based pan until very hot. Season chicken thighs with salt and pepper, drizzle with olive oil and cook skin side down until nicely browned. Turn over briefly to sear the other side too. Remove from the pan and set aside.
- Add the chorizo, lemon, garlic and bay leaves to the pan, and cook on a high heat for 2-3 minutes. Return the chicken to the pan, add the wine and water. Bring to the boil, reduce the heat, then cover and simmer on a low heat for one and a half to two hours. Keep an eye on the levels of the liquid. If the liquid reduces too rapidly, simply add some more. You are aiming for a silky gravy like consistency at the end of cooking.
- When the meat is cooked, and liquid reduced to a beautiful sauce turn off the heat and allow the dish to rest for about 10 minutes before serving. Sprinkle liberally with freshly chopped parsley before serving. All thats needed is a side of silky soft baby potatoes.