This is classic Italian home-style cooking at its best. Simple ingredients, minimal prep-time – winner winner, chicken dinner. Serve with crusty bread to soak up all the sauce.
By Alex Everett
Serves 2
INGREDIENTS
- 60g chorizo chopped
- 4 chicken thighs
- Sea salt and freshly ground black pepper
- Small handful of thyme leaves
- 2 cloves of garlic, peeled (1 crushed, 2 sliced)
- 1 red onion, cut into wedges
- 250g charlotte potatoes
- 400g (1 tin) of good-quality plum tomatoes
- 100ml of chicken stock
- Handful of black olives, stoned
- Pinch of chilli flakes (optional)
METHOD
Heat a large frying pan and add the chopped chorizo and fry until golden. Remove from the pan and set aside.
Season the chicken thighs with salt and pepper, then fry in the pan until golden brown all over. Set aside with the chorizo.
Add the onion and potatoes to the frying pan and fry for 5-6 minutes until golden.
Add the garlic and thyme and fry for 1 minute.
Combine with the chicken and chorizo.
Mix the tomatoes, chicken stock and chilli flakes if using, and pour over the chicken and vegetables.
Stir in the olives.
Transfer to a heatproof and lidded dish, and bake covered in an oven at 200°C/180°C fan/Gas 6 for 30 minutes, then remove the lid and cook for another 15 minutes until the chicken is cooked through.
Alex and her team of chefs run full and half day courses in purpose-built kitchens on the edge of Ashdown Forest, at Ashdown Manna Cookery School.
