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What's Cookin'?

A recipe for June

Spanish chicken with chorizo

Serves 4
Prepare: 20 minutes
Cook: 1 hour and 15 minutes

        You will need:
            • 1 large free-range chicken, cut into eight pieces or 8 large chicken thighs
            • 2 tbsp olive oil
            • 100g (4oz) small cooking chorizo style sausage, cubed
            • 1 medium onion, finely chopped
            • 2 cloves garlic, chopped
            • 3 red and yellow peppers, seeded and thinly sliced
            • 400g ripe tomatoes, skinned, seeded and chopped (or 200g can chopped tomatoes)
            • 2 fresh bay leaves
            • 150ml (1/4 pint) dry white wine
            • salt and freshly ground black pepper
            • chopped parsley to garnish
            1 Preheat the oven to 190C/fan oven 170C/Gas Mark 5. Season the chicken pieces. Heat the oil in a large flameproof casserole and cook the chicken thighs on a high heat in two batches on all sides until golden brown. Drain on kitchen paper.

            2 Add the chorizo to the pan and cook for a minute then add the onion, garlic and peppers. Stir over a medium heat for 5 minutes until starting to brown then add the tomatoes, bay leaves, wine and seasoning to the pan. Return the chicken pieces to the pan and bring to the boil. Cover the pan and transfer to the oven for an hour until the chicken is completely cooked through. Garnish with parsley and serve.

            Cook’s tip: More and more local producers are making really good charcuterie so if you can get good cooking chorizo use that. However you can use cubed pancetta or sliced regular chorizo in an emergency.

            Mary Gwynn
            Author, food writer and editor