One Pot Chicken, Chorizo and Saffron Tray Bake
Serves: 4
Preparation: 10 minutes
Cooking Time: 90 minutes
British farmed chicken thighs. Bone left in, a moister cut of chicken than the breast. Works well slow cooked.
Ingredients
- half a a chorizo ring, sliced
- 8 chicken thighs
- 2 red onions, thickly sliced
- 500g waxy potatoes, sliced thickly
- 4 sprigs of rosemary
- 6 cloves of garlic, left whole olive oil
- 300ml of chicken stock mixed dry herbs
- 200ml white wine large pinch of saffron
Method
- Preheat the oven to 200C/400F/gas mark 6
- In a large casserole dish, heat a good glug of olive oil, and heat. Place the chicken thighs into the pot to brown and let the skin get crispy.
- Remove the chicken and set to one side. In the same pan throw in the onions and let them colour and soften.
- Now, add the chicken back to the pan, along with all of the other ingredients. Stir everything together. Season with salt and pepper, and put into the oven for 1 hour, or until the juice has reduced, and everything is golden and cooked through.
- Serve with crusty bread.
