One pot chicken, chorizo and nduja bake
Ramona's Cuisine
Ramona's Cuisine

One pot chicken, chorizo and nduja bake

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  • 4 chicken legs cleaned and trimmed of excess fat
  • 100 ml creme fraîche or heavy cream
  • 400 g potato small salad potatoes
  • 250 g mushrooms
  • 200 g chorizo diced into small cubes
  • 200 ml chicken stock
  • 2-3 tbsp Nduja sauce or paste mixed into the chicken stock *
  • 1 onion or leek roughly chopped
  • 2-3 garlic cloves
  • 3-4 sprigs fresh thyme
  • 1/2 tsp salt
  • 1/3 tsp 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!


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