Bit posh for a Thursday, but that shows how easy it is: Roast Chicken with Chorizo and Potato Stew

 

 

This is lovely. I know I wouldn't be blogging it if it was awful but I have to say for something that really is kinda quite rustic and homely, it could look really quite pretty, piled up here at my unsubtle attempt at fine dining. I think what I was trying to illustrate was the fact that this tastes as good as it can look. I don't generally pile it high; I tend to plonk it on plates and hurl it in the general direction of the dining table, but this is my Michelin moment. I am smug that something this good looking could come from my kitchen.

 

I took inspiration from various sources (not least a Stephen Terry recipe I found which involved the roasting of cod with chorizo; something I would adore, but other members of this household would be horrified by - delusional people) but I liked the fact that instead of just the lovely, but oft put together pairing of chicken and chorizo, the addition of a few spuds turned this into something a bit more robust and wonderfully 'carby'. Life would be grim without potatoes.

 

I sent Lola and Finn off to pick some ramps (otherwise known as wild garlic) rich grows in abundance near their school. I always look forward to Spring when the verdant leaves appear and the aromatic, heady perfume of garlic fills the air as the gales breeze rustles amongst the leaves and the pretty white flowers. It isn't a necessary ingredient - and you could replace it with some wilted spinach which behaves in a very similar way. I think it's an iron rich addition to a dish which already satisfies body and soul.

 

Lola and Finn gave a thumbs up to this. I should probably say at this point that I made sure they didn't get very much wild garlic in their stew. Finn especially would have dismissed it totally out of hand because of the presence of something 'green'. It appears I am still some years away from getting him to eat broccoli willingly...

 

Roast chicken breast with chorizo and potato stew.

 

Ingredients:

 

Four chicken breasts (I used fillets so Lola and Finn got smaller portions)

olive oil

salt and pepper

 

For the stew:

 

20/30 jersey royal or waxy small potatoes, quartered

250 g chorizo, diced into ½ cm pieces

aAlittle olive oil

1 small onion, finely chopped

1 clove garlic, finely chopped

150 ml chicken stock

1 tin of chopped tomatoes

1 small bunch wild garlic, leaves

Salt and pepper to taste

 

Method:

 

Preheat the oven to 180c. and put on a frying pan or pot onto a high heat.

 

 

 

Coat the chicken in some olive oil and season with salt and pepper. Place into the hot pan and cook until the underside is nicely browned. Once browned, transfer to an ovenproof dish, brown side up and place in the oven for about 25 - 30 minutes or until fully cooked. Test with the tip of a knife if you are unsure.

 

 

 

Meanwhile. Make the potato stew. Fry off the chorizo in a little olive oil (I used the frying pan I had just browned the chicken in) until it renders its paprika coloured oil and the pieces are starting to crispen a little. Remove to a plate.

 

 

 

Put the halved potatoes into the same pan and saute until they begin to colour and are partly cooked. Once cooked, remove to a plate with the chorizo.

 

If you have a lot of oil at this point, pour some away but ensure you have a tablespoon left in the frying pan.

 

 

 

Add the diced onion to the pan and saute until becoming translucent. Add the garlic and cook briefly, taking care not to burn it.

 

 

Add the chicken stock and deglaze the pan. Allow the stock to reduce by half and add the tinned tomatoes. Stir well, and add a little salt and pepper.

 

 

 

Return the chorizo and potato to the pan. Allow the mixture to simmer for about 10/15 minutes or so or until it starts to reduce and thicken a little. At this point add the wild garlic and stir it through the mixture, allowing it to wilt. Taste for seasoning. Cook for a further 5 minutes or so and then keep warm if your chicken is not quite ready.

 

When your chicken is cooked, allow it to rest for a few minutes.

 

 

 

To serve, place the stew on a plate or into a bowl, and if you're feeling faffy, place the chicken breast on top.

 

Yum!