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PIMENTÓN CHICKEN WITH CHORIZO & ROAST POTATOES - By Alastair Little

Great dishes are often comprised of three primary ingredients which complement each other to such a degree that there seems little point in eating them any other way (Sausage, mashed potatoes and onion gravy. Fish, chips and mushy peas. Roast rack of lamb, gratin potatoes and garlicky green beans to reel off three examples.) Here is another one with the added advantage of the end result being a ‘one pot ‘dish.

READY IN

3.5 hours

COOKING TIME

1 hour

PREP TIME

2 hours 30 mins

SERVES

6 people

ingredients

  • 12 free range chicken thighs
  • 1 pack Brindisa spicy cooking chorizo
IN STOCK
  • 1kg of peeled new potatoes
  • Brindisa North and South Olive Oil
IN STOCK
  • Maldon Salt
  • La Chinata Smoked Paprika DOP Hot
IN STOCK
  • 100g Brindisa Empeltre Black Olives
IN STOCK
  • Handful of picked parsley

Method 

1) Marinate the chicken thighs in one tablespoon hot pimentón and two tablespoons extra virgin olive oil.

2) Unpack and skin the chorizo, then cut into six pieces each and place them in a pan with enough cold water to cover. Bring to a boil, switch off and allow to cool a little before draining. Reserve the water to cook the potatoes in. (see Little Tip below on skinning sausages.)

3) Cook the potatoes in this fat-laden chorizo cooking water until just tender. Drain and set aside, discarding the cooking water. When cooled a little cut into bite sized pieces.

4) These three operations can be done up to a day ahead and the chicken needs at least two hours of marinating but would benefit from longer.

 

Roasting and Assembly

5) Season the chicken thighs with a moderate amount of salt then roast them skin side down for 30 minutes at 180C on a baking sheet lined with non-stick paper.

6) Whilst the chicken is cooking select a trustworthy roasting dish big enough to hold the potato pieces in a single layer with room to spare. Moisten the potatoes and the roasting dish lightly with olive oil, season cautiously with salt and roast until coloured and beginning to crisp; about twenty minutes in the same oven and at the same time as the chicken pieces.

7) Transfer the chorizo pieces and the olives to intermingle with the nearly cooked potatoes and then arrange the chicken pieces, skin side up, on top. If there are any juices or chorizo oil rendered on the baking paper scrape over the assembled dish. Season with a little more oil and salt then return to oven at 180C for twenty minutes. Garnish with parsley leaves.

Serve in the roasting dish.

 

LITTLE TIP : How to skin chorizo and other sausages

Separate the links of chorizo and place in a bowl then run cold water over them for a couple of minutes. One by one remove chorizo from the water and delicately slit the skin once longitudinally. The skin will now pull off easily. Refrigerate until needed. This is a handy skill to have when making sausage sauce for pasta too.

ingredients

  • 12 free range chicken thighs
  • 1 pack Brindisa spicy cooking chorizo
IN STOCK
  • 1kg of peeled new potatoes
  • Brindisa North and South Olive Oil
IN STOCK
  • Maldon Salt
  • La Chinata Smoked Paprika DOP Hot
IN STOCK
  • 100g Brindisa Empeltre Black Olives
IN STOCK
  • Handful of picked parsley
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