Chicken with Chorizo, Rosemary & Olives

A really warming and comforting winter dinner from The Daley Plate. A perfect family dinner or a batch cooking recipe.

Serves 4:
✔️ A pack of bone in chicken thighs
✔️ 1 tsp salt
✔️ 1 tsp freshly ground pepper
✔️ 1 tsp smoked paprika
✔️ 1 tbsp olive oil
✔️ 1 onion, sliced
✔️ 4-6 cloves of garlic, chopped
✔️ 2-4 oz spanish chorizo sausage, chopped
✔️ 1 tbsp sherry or red wine vinegar
✔️ 1 2 oz chopped roasted red peppers
✔️ 1 can of chopped tomatoes
✔️ 1-2 tbsp freshly chopped rosemary
✔️ 1 cup whole or pitted mixed olives (I actually left these out because it was just me) ✔️ 2 cups of chicken stock
✔️ 1 lemon, juiced
✔️ Cherry tomatoes

Season chicken with salt, pepper and smoked paprika. Allow to sit outside of the fridge covered for 30 minutes to that it comes closer to room temperature. This will help the flavor soak into the meat and also give you a more tender result at the end. If you have some time, season the chicken and cover then place in the refrigerator overnight for best results. Remove chicken from refrigerator 30 minutes before cooking.

Heat a cast iron skillet to medium. Add olive oil and sear chicken for 5 minutes per side until browned then set aside. Add onions, garlic and chorizo to pan and sauté until onions are translucent (5 minutes). Deglaze the skillet with red wine vinegar or sherry, scraping any bits off the bottom with a wooden spoon.

Add red peppers, tomatoes, rosemary, olives and chicken stock then stir. Simmer until reduced slightly (5 minutes) and add your chicken plus cherry tomatoes on the vine. Put a lid on and simmer on medium-low heat for 30-45 minutes OR bake/roast uncovered for about 25-30 minutes.

Remove from the oven. Before serving, add fresh rosemary or rosemary crisped up in some olive oil in a small pan over medium heat. Save the olive oil used to dip fresh bread into, it’s heavenly! Squeeze optional lemon juice over and serve over rice, polenta, vegetable mash or pasta.

%d bloggers like this: