Slow-cooked Chicken with Chorizo and Cider

Ingredients

Cooks in:1 hour (mostly just sitting in the oven)        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.

Share this recipe