Tag Archives: chorizo

Chicken and Chorizo Stew Recipe

7 May

This flavourful dish is a real Mediterranean mix – French-style cassoulet stew with Italian beans and Spanish sausage, slow cooked to let the full flavours develop. The chorizo melts to add a paprika punch to the rich red-wine, tomato and garlic sauce and the hint of lemon cuts right through the richness. Serve with plenty of crusty bread – you won’t want to leave a drop, and it’s easier to mop it up with the bread than trying to lick your plate clean!

Chorizo Sausage

Serves: 4
Preparation time: 30 mins
Cooking time: 2 hours+

Ingredients

  • 1 whole chicken, jointed into 10 pieces
  • 150g Chorizo sausage cut into 1cm cubes
  • plain flour, seasoned with salt and pepper
  • 2 carrots, diced
  • 1 bulb of garlic (about 10-15 cloves), peeled
  • 6 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 small red chilli, chopped
  • 2 tbsp balsamic vinegar
  • ½ bottle of red wine
  • 4 rosemary sprigs
  • 2 bay leaves
  • 2 x 400g tinned plum tomatoes, drained
  • 100g brown or green lentils
  • 1 tin of borlotti beans
  • 1 tin of cannellini beans
  • 1 pint of chicken or vegetable stock
  • 1 tbsp Dijon mustard
  • 4 dashes of Worcestershire sauce
  • 10 dashes of Tabasco sauce
  • 1 lemon, grated zest and juice
  • 2 tsps smoked paprika
  • ½ tsp sugar

Instructions
Preheat the oven to 150C/300F/Gas 2 and warm a large casserole dish.

Coat the chicken pieces in the flour and seal in a large pan or stock pot with some olive oil. Once brown remove the chicken from the pan and set aside.

Next, add the onions, carrots, and chilli to the pan and cook gently for 10 minutes until softened. Chuck in the garlic cloves and the balsamic vinegar, followed by the wine, rosemary and bay leaves. Reduce the liquid by half over a moderate heat, which really intensifies the flavour.

Pour in the drained tomatoes, reduce the liquid again by half, then add the lentils and beans. Stir and add the stock, mustard and Chorizo sausage. Bring to a simmer.

Add the lemon zest, the sugar, paprika, Worcestershire and Tabasco sauce and a good twist of salt and pepper. Now add the chicken and cover with the sauce, then put it in the oven for about 2 hours. Just before serving, stir in the lemon juice.

Serve several pieces of chicken and several ladles of the cassoulet per person in a bowl with some crusty bread and a large glass of full bodied red. We recommend d’Arenberg’s Stump Jump Grenache/Shiraz 2005.