First posted: Feb 24, 2012

Slow-cooked Chicken with Chorizo and Cider


horizo time again. I can’t seem to beat the habit. However, I am going to take a positive stance on this, as I try not to be in the habit of eating underwhelming food either.
I like to think of this one-pot-wonder as a kind of slow-cooked miracle. You have the spicy robustness of the chorizo, the silkiness of the slow-cooked onions, the good old humble and comforting roast chicken pieces, and then punch of the cider rounds it all off beautifully. Perfect happy-making weekend food (that I shall unashamedly be cooking again and again).
If you also have a little chorizo fetish at the moment and missed out on my Chickpea and Chorizo Stew a couple of weeks ago, you can read it here.



Cooks in:        Serves:4 - 6

  • 8 chicken thighs, with skin
  • 1 tsp thyme
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 3 medium-sized red onions, cut roughly into sixths
  • 1 chopped fresh chilli, de-seeded or 1 tsp dried chilli flakes
  • 2 cloves garlic, roughly chopped
  • 1x 225g (or thereabouts) stick of chorizo, sliced
  • 300ml cider (a bottle minus a sip or two for yourself)
  • 2 Tbsp chopped fresh parsley, for serving

What to do

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

2. 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.

3. Add the onions to the pan, fry for about 3 minutes, stirring often, and then add the garlic and chill and fry for a further 2 minutes. Add in the chorizo, cook for about 3-5 minutes.

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

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

6. Sprinkle with fresh parsley, serve onto warmed plates and enjoy.

*Serve with creamy sweet potato mash or cows cous and minted peas, or something along those lines.
*The whole dish can be made a few hours in advance and re-heated under the grill just before serving.

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