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Chicken and chorizo cacciatore recipe

Chicken and chorizo cacciatore

Cosy up with this rustic Italian hunter's chicken and chorizo stew. This one-pot wonder is so simple to make, it's perfect for fuss-free midweek entertaining.

See method
  • Serves 2
  • 10 mins to prepare and 50 mins to cook
  • 738 calories / serving

    Ingredients

    • ½ tbsp olive oil
    • 100g (3 1/2oz) chorizo, sliced
    • 1 x 500g pack chicken thighs and drumsticks (2 of each or 4 thighs)
    • handful fresh parsley, leaves chopped
    • crusty bread (optional)

    For the sauce

    • 1 small red onion, thinly sliced
    • 1 garlic clove, finely chopped
    • 2 small sprigs fresh rosemary, leaves picked and chopped
    • 400g (13oz) passata
    • 50g (2oz) roasted peppers, drained and rinsed
    • 75g (3oz) black Kalamata olives, drained and rinsed

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    Each serving contains

    Energy
    3055kJ 738.0kcal
    37%
    Fat
    54g
    high78%
    Saturates
    17g
    high83%
    Salt
    2.8g
    high46%
    Sugars
    15g
    low16%

    of the Reference intake

    Carbohydrate 19.1gProtein 41.4gFibre 4.3g

    Method

    1. Preheat the oven to gas 6, 200°C, fan 180°C.
    2. Heat the oil in a large frying pan. Add the chorizo and fry, until just crisp. Transfer to an ovenproof dish using a slotted spoon.
    3. Season the chicken and add to the pan, turning until the skin is golden and crisp on all sides. Transfer to the ovenproof dish. 3 For the sauce, add the onion to the pan and fry for 3 minutes, or until softened. Add the garlic and rosemary; cook for 1 minute. Pour over the passata, bring to the boil, then add the peppers and olives; season to taste.
    4. Pour the sauce over the chicken and chorizo. Cover with foil and bake for 30 minutes. Uncover and cook for a further 15 minutes, or until the chicken is cooked. Scatter with parsley, and serve with crusty bread, if you like.

      • Freezing and defrosting guidelines

        Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

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