Chicken, chorizo and olive tray bake

Chicken, chorizo and olive tray bake

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"This wonderful midweek bake requires very little labour, yet is incredibly delicious. A simple salad of herbs and peppery green leaves, such as rocket, works really nicely with this." - Justine Schofield

The ingredient of Chicken, chorizo and olive tray bake

  1. 6 boneless chicken thigh fillets, skin on, cut in half
  2. 1 onion, thinly sliced
  3. 1 red capsicum, deseeded, sliced
  4. 2 chorizo sausages, thinly sliced on the diagonal
  5. 2 tablespoons extra virgin olive oil
  6. Salt flakes and freshly ground black pepper
  7. 1/4 teaspoon freshly grated nutmeg
  8. 4 garlic cloves, unpeeled, bruised
  9. 150g Sicilian olives
  10. 400g can chickpeas, rinsed, drained
  11. 3 fresh rosemary sprigs
  12. 8cm strip of orange zest
  13. 80ml (1/3 cup) dry sherry (or a dry white wine, such as sauvignon blanc or chardonnay)
  14. 125ml (1/2 cup) Massel chicken style liquid stock

The instruction how to make Chicken, chorizo and olive tray bake

  1. Preheat the oven to 200C.
  2. Combine the chicken, onion, capsicum and chorizo in a bowl. Drizzle over the oil and season with salt, pepper and nutmeg. Mix well with your hands.
  3. Heat a large non-stick frying pan over medium-high heat and add the chicken thighs, skin side down. Seal on each side for 2-3 minutes, until the skin is golden and crisp. Remove and place, skin side up, in a 2L ovenproof dish. Add the onion, capsicum and chorizo to the pan and seal for 3-4 minutes, until golden. Add to the chicken in the dish, along with the garlic, olives, chickpeas, rosemary and orange zest, arranging in an even layer.
  4. Drain any excess oil from the pan and heat over high heat. Add the sherry, stir to deglaze and cook for 1 minute or until reduced by one-third. Pour the reduced sherry and the stock in and around the chicken and vegetables, then bake for 35-40 minutes, until golden and the pan juices have reduced. Rest for 5 minutes before serving.

Nutritions of Chicken, chorizo and olive tray bake

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