Chicken with Red Peppers, Chorizo and Chilli
Adding some new potatoes makes this a perfect one-pot meal, or eat it with crusty bread and a green salad.
- 4 red peppers
- 350g cooking chorizo
- 1 x 1.5kg chicken, giblets removed
- 400ml white wine
- 40ml olive oil
- 2 large or 3 small shallots
- 6 tbsp fresh flat-leaf parsley leaves
- 1 red chilli
- 1 green chilli
- 2 tbsp fresh oregano leaves
- 1/2 bunch fresh chives
- 2 tbsp sherry vinegar
- 2 tbsp olive oil
- juice of 1 lemon
- sea salt and freshly ground black
This dish uses the fantastic produce I found in one of the many brilliant markets around Spain, and I ate it a lot while I was out there recently. Picante cooking chorizo is the type to look for, as it's full of flavour and spice. The Spanish wood-roasted red piquillo peppers that you can buy in jars can be added too.
Preheat the oven to 180C/350F/Gas mark 4. Deseed the peppers and cut them lengthways into 8 strips. Cut the chorizo into 1cm slices.
Place the peppers and chorizo in a large casserole dish or roasting tin, then put the chicken on top. Pour the wine over, then drizzle with the olive oil and season with salt and pepper.
Cover with a lid or foil and cook for 1 hour. Remove the foil or lid and cook for a further 30 minutes.
While the chicken is cooking, finely chop the shallots, parsley, red and green chillies, oregano and chives.
Place all the sauce ingredients into a bowl, mix well, then season with salt and pepper. Pour the sauce ingredients over the chicken while it's in the pot and take to the table to serve.
Recipe taken from Slow Cooking by James Martin, published by Quadrille (£20, hardback)
Photos © TARA FISHER