FoodCoop Recipes
One Pot Chicken, Chorizo and Saffron Tray Bake
British farmed chicken thighs. Bone left in, a moister cut of chicken than the breast. Works well slow cooked.
Prep
10 minutes
Cook
90 minutes
Serves
4
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.
