Quick and easy dinner: chicken and chorizo casserole
Michelle Darmody's chicken and chorizo stew
Full of flavours of the Mediterranean hark back to warmer days with this delicious casserole.
- 8 small waxy potatoes
- 4 chicken legs on the bone or 4 chicken breasts if you prefer
- 2 small red onions, sliced
- 4 cloves of garlic
- 1 tin of tomatoes
- a small dash of balsamic vinegar
- 1 tsp of brown sugar
- a handful of black olives, de-stoned
- 200g of chorizo, sliced
- a bunch of basil, finely chopped
- a large handful of cherry tomatoes, halved
Put the potatoes on to boil until they are half cooked, then drain them and set aside to cool. Cut into bite-size chunks when cool enough to handle.
Brown your chicken in an ovenproof saucepan until it is golden on all sides, add the onion and garlic and fry for a further two minutes. Add the tin of tomatoes, vinegar, sugar, olives and chorizo and place it in a medium oven with a lid on. Cook for fifteen minutes and then add the basil, cherry tomatoes, potatoes and season.
Cook the dish for a further 15 minutes without the lid or until the chicken is completely cooked through. Taste the sauce and see if you need to add any more seasoning.
Serve with a sprinkling of basil.
