We can't get enough of different and delicious ways to cook the chook! Our freezer at home is basically stuffed with fowl and fish. Red meat is for us tends to be a treat meal and we love nothing more than a scent of sizzling steak on the grill. But on weeknights it's all about the chook and the fish. We love nothing more than a good chicken dish that we can sop up loads of delicious gravy with crusty bread with a nice salad on the side. This Basque style chicken will leave you in a state of euphoria!
This Basque chicken uses just the most delicious set of ingredients – chicken legs – for that juicy dark meat, delicious smoked Spanish chorizo sausage, bell peppers, onions, tomatoes, herbs, smoked paprika, FINO sherry (a classic and one I consider a staple in my pantry) and topped off with artichoke hearts. All of this comes together in just a fantastic medley of flavors that will leave you begging for more.
An added advantage – want to perfect your searing skills? This one does that and then some.
First off you’ve got get that chicken dry just so with kitchen towels. Next, sear the chicken in hot olive oil for 6-7 minutes on each side. Cover the pan with parchment paper so it keeps the chicken nice and juicy allowing the chicken to sear without steaming into a watery mess.
Now don’t prod it, touch it, poke it or turn it over for those 6-7 minutes on each side and you’ve got some seriously delicious golden chicken. Once you get that right, you’re on your way.
Such a good dish for a party and feeds a crowd. Hope you love it as much as I do!
Braised Chicken with Chorizo, Basque Style
4 oz. Spanish cured dry chorizo, sliced 1/4 inch thick
1/3 cup extra-virgin olive oil
6 whole chicken legs
1 tbs. kosher salt
1 tsp ground black pepper
2 medium red/orange or yellow bell peppers
Spanish red onions, to yield 4 cups sliced
8 large garlic cloves
4 thyme sprigs
8 Campari tomatoes, halved
1 tsp salt
1/2 tsp sugar
¼ cup water
3/4 cup dry FINO sherry
2 tsp. sweet (dulce) smoked Spanish paprika
3/4 tsp. crushed red pepper
12 oz. package frozen artichoke hearts
Also required is parchment paper & tongs
Chorizo: Slice into ¼” thick strips.
Chicken: Dry with kitchen towels and joint. Cut away any excess fat from thighs. Dry thoroughly on kitchen paper or cloth towels.
Remove to a baking tray or pan. Sprinkle all over with ½ tbs salt & ½ tsp ground black pepper. Flip over and repeat.
Bell peppers: Discard woody top, seeds and membranes. Cut into 1/2-inch-thick strips.