Chicken and Chorizo Casserole

There’s a chill wind blowing around my place, so it’s perfect weather for making a casserole. This Chicken and Chorizo is one I made recently, and it’s easy – I’ve told you I’m lazy. It’s my own variation on a very popular theme, with a hint of cloves and orange peel. I do hope you enjoy it.  Serves 4.

2 tablespoons plain flour

1 teaspoon dried mixed herbs

1 teaspoon dried oregano

4 chicken thighs, halved

2 tablespoons vegetable oil

1 chorizo sausage, chopped

1 onion, chopped

2 fat cloves garlic, finely chopped

3 Pontiac potatoes, peeled, chopped

1 ½ cups red wine

½ teaspoon sugar

Pinch salt

2 cups chicken stock

1 teaspoon whole peppercorns

6 cloves

1 long piece orange peel

1 dessertspoon tomato chutney 

Sprinkle flour and dried herbs on a dinner plate; coat chicken in flour and herb mix. Heat vegetable oil in a shallow pan, add chicken, brown on both sides; remove to casserole dish. Cook chorizo in remaining oil in pan; remove to casserole.

 

Add onion and garlic to remaining oil in pan, cook 2 minutes, stirring; add potato to pan, cook 2 minutes, stirring. Add ½ the wine to vegetables, stir to deglaze pan; remove contents of pan to casserole.

To casserole add remaining wine, sugar, salt, stock, peppercorns, cloves and peel. Bring to boiling point; cover and simmer gently about 1 hour or until chicken is tender and potatoes cooked. Stir occasionally so it does not stick. When cooked, add chutney and check seasoning.

Serve chicken heated, topped with fresh herbs if desired, accompanied by steamed rice and a green vegetable.