Monday, 11 July 2011
Chicken and Chorizo Casserole
Big slow cooked meals made to comfort you on a chilly day. Casseroles in particular are my favourite. They seem to fill your house with an amazingly rich aroma that instantly warms you.
This is the first time I have ever made this particular casserole but it was a delicious success as everyone cleaned their plates. It has a beautiful smoky flavour from the chorizo and the slight taste of rosemary and sage really top it off.
You could serve this with mash or even rice but I think the couscous was a perfect accompaniment. It's also a meal that is now going to contribute to one of my favourite memories.
Sitting at the kitchen table before and after dinner with my mum, skimming through cook books and chatting about all the things we want to cook.
For those of you interested I originally got this recipe from the July 2011 Super Food Ideas.
1/4 cup plain flour
8 skinless chicken thigh fillets
2 1/2 tbl spoons olive oil
1 medium brown onion - diced
2 cloves garlic - crushed
1 tbl spoon chopped rosemary
1 tbl spoon chopped sage
1 chorizo sausage - quartered and chopped
1/2 cup dry white wine (optional)
1 cup chicken stock
575g jar napoletana sauce
1/2 cup pitted kalamatta olives
1. Pre heat oven to 180 degrees. Place flour in a freezer bag, season with salt and pepper. Add chicken and shake ensuring all pieces are covered. Shake off excess flour.
Heat oil in a large casserole dish over medium high heat. Cook chicken in batches until golden brown. Transfer to a plate.
2. Heat remaining oil, add onion, garlic, rosemary, sage and chorizo. Cook for 3-4 minutes or until onion has softened. Add wine, simmering for 30 seconds. Stir in stock and sauce. Return chicken to dish. Cover and bring to the boil.
3. Transfer to the oven and cook for 1 hour. Remove lid, add the olives and bake uncovered for a further 30 minutes or until sauce thickens.
4. Serve with couscous and steamed green beans.