One Pot Chicken With Chorizo New Potatoes Recipes

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ONE-POT CHICKEN WITH CHORIZO & NEW POTATOES



One-pot chicken with chorizo & new potatoes image

Give your Sunday lunch a Spanish twist with this easy pot-roast, packed with punchy chorizo, sherry, bay and thyme

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course

Time 1h55m

Number Of Ingredients 12

1 whole chicken (about 1.5kg), the best quality you can afford
small knob of butter
1 tbsp olive oil
½ lemon
1 bay leaf
1 thyme sprig
300g chorizo ring, thickly sliced
700g new potatoes , halved (or quartered if really large)
12 garlic cloves , left whole and unpeeled
large splash of dry sherry
150ml chicken stock
handful parsley leaves, roughly chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4 and season the chicken all over. In a large flameproof casserole dish with a lid, heat the butter and oil until sizzling, then spend a good 15 mins slowly browning the chicken well all over. Remove from the dish and pop the lemon, bay and thyme in the cavity. Set aside.
  • Pour most of the oil out of the dish, place back on the heat and sizzle the chorizo for 5 mins until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic. Splash in the sherry, let it bubble down a little, then pour in the stock.
  • Nestle the chicken, breast-side up, among the potatoes, place the lid on the dish and cook in the oven for 1 hr 15 mins or until the legs easily come away from the body. Leave the chicken to rest for 10 mins, then scatter with parsley and serve straight from the dish.

Nutrition Facts : Calories 791 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 65 grams protein, Sodium 1.6 milligram of sodium

ONE-POT CHICKEN AND CHORIZO



One-Pot Chicken and Chorizo image

One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.

Provided by Alice Liveing

Categories     HarperCollins     Chicken     Sausage     Dinner     Winter     Healthy     Braise     Asparagus     Wheat/Gluten-Free     One-Pot Meal

Yield Serves 2

Number Of Ingredients 8

Coconut oil, for greasing and frying
4 skinless chicken thighs
1 small red onion, cut into wedges
100ml (about 1/2 cup) chicken stock
30g/1oz chorizo, cut into small chunks
1 tsp chopped fresh rosemary
100g/3.5oz asparagus
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200°C/400°F/Gas Mark 6.
  • Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
  • Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
  • Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
  • Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
  • Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
  • Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.

CHORIZO, NEW POTATO & HADDOCK ONE-POT



Chorizo, new potato & haddock one-pot image

Get fantastic results with minimum effort in this easy-to-make fish dish

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 8

1 tbsp extra-virgin olive oil , plus extra to serve
50g chorizo , peeled and thinly sliced
450g salad or new potatoes , sliced (I used Charlotte)
4 tbsp dry sherry , or more if you need it (or use white wine)
2 skinless thick fillets white fish (I used sustainably caught haddock)
good handful cherry tomatoes , halved
20g bunch parsley , chopped
crusty bread , to serve

Steps:

  • Heat a large lidded frying pan, then add the oil. Tip in the chorizo, fry for 2 mins until it starts to release its oils, then tip in the potatoes and some seasoning. Splash over 3 tbsp sherry, cover the pan tightly, then leave to cook for 10-15 mins until the potatoes are just tender. Move them around the pan a bit halfway through.
  • Season the fish well. Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan, then lay the fish on top. Splash over 1 tbsp sherry, put the lid on again, then leave to cook for 5 mins, or until the fish has turned white and is flaky when prodded in the middle. Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil. Serve straight away with crusty bread.

Nutrition Facts : Calories 534 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 0.79 milligram of sodium

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