Nduja sauce or paste mixed into the chicken stock *
or leek roughly chopped
black Pepper freshly ground
1. Pre-heat the oven at 190°C or 375°F.
2. Place the skillet on medium fire and brown the chicken legs on both sides for about three minutes on each side. Add the chorizo, sliced or cubed. Cook, stirring occasionally for approximately 2-3 minutes stirring occasionally. Remove the excess fat (see tips).
3. Add the thoroughly washed potatoes (leave skin on), the sliced mushrooms and cook covered for about 5 minutes occasionally tossing these around.
4. Add the garlic, onion or leek and cook for a further 2-3 minutes. You should have some oil from the chicken but the chorizo will also release some which you can reduce by absorbing some with a paper towel. See recipe notes.
5. Add the chicken stock mixed with the Nduja sauce or paste, the heavy cream (creme fraiche) and some of the thyme leaves. Season with salt and pepper to taste. Leave some thyme sprigs for garnishing.
6. Place the skillet in the oven and allow the stock to reduce for about 30-35 min.
7. When juices are reduced to the desired level, take out of the oven and get ready to serve.
8. Serve it with a nice rustic bread, on rice, bulgur or couscous and with some nice boiled green beans, broccoli, asparagus or whatever greens you like or fancy. Enjoy!
Then add the potato, chicken, chorizoand cherry tomatoes. One Pan, Baked Cuisine. This particular dish came about in response to an email from a reader about my Italian Baked Chicken who said that she made something similar, Spanish style
Add rice, broth, honey, soy sauce, vinegar and peas and bring to a simmer over medium high heat. Add chicken and cook until browned on the outside, about 2 minutes. Add peppers and cook 3-4 minutes until crisp-tender. Add carrots, ginger and garlic and cook 1 more minute, stirring. Cover, reduce the heat and cook for 3-4 minutes until rice is tender
Pour out the milky water, and continue to rinse until the water is clear. Then, marinate the chicken and mushrooms with the marinade sauce for 20 minutes. Add the rice, 1 teaspoon of salt, and marinated chicken and mushrooms, and 1½ cup of water in the pressure cooker