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.
Recipe taken from Slow Cooking by James Martin, published by Quadrille (£20, hardback)
Photos © TARA FISHER
- 4 red peppers
- 350g cooking chorizo
- 1 x 1.5kg chicken, giblets removed
- 400ml white wine
- 40ml olive oil
- For the sauce
- 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
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.