Baked Chicken & Chorizo
Ingredients
Method
Preheat the oven to 220°C (200°C fan-forced) and set aside a large baking dish.
Heat a large frying pan over medium-high heat and add 2 tablespoons of olive oil. Once the oil is hot, add half of the D'Orsogna Chorizo, diced or sliced as preferred. Cook the chorizo for about 3 minutes, stirring frequently, until it becomes crispy and releases its flavoursome oils. Transfer the cooked chorizo to the prepared baking dish, spreading it out evenly.
Generously season the chicken pieces with salt and pepper. Using the same frying pan, brown half of the chicken pieces over medium-high heat, ensuring they are golden on all sides. This should take about 5 minutes per batch. Once browned, transfer the chicken to the baking dish on top of the chorizo. Repeat with the remaining chicken pieces.
After browning the chicken, carefully pour off all but 2 teaspoons of oil from the pan. Return the pan to medium heat and add the diced pumpkin, carrot, minced garlic, and a few sprigs of fresh thyme. Sauté the vegetables for about 6 minutes, stirring occasionally, until they begin to soften and develop a slight caramelised colour.
Pour in the chicken stock and bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan to incorporate into the stock. Carefully pour the stock and vegetable mixture into the baking dish over the chicken and chorizo.
In a small bowl, mix together 1 tablespoon of olive oil, the remaining D'Orsogna Chorizo, and the breadcrumbs. Evenly sprinkle this breadcrumb mixture over the top of the chicken and vegetables in the baking dish, creating a crunchy topping.
Place the baking dish in the preheated oven and bake for 20 minutes, or until the breadcrumb topping is golden brown and crispy.
Remove the dish from the oven and allow it to cool for about 5 minutes. Garnish with freshly chopped parsley and additional thyme sprigs for a fragrant finishing touch.
Serve the dish warm, ensuring everyone gets a portion of the juicy chicken, crispy chorizo, tender vegetables, and crunchy topping.
Ingredients
Directions
Preheat the oven to 220°C (200°C fan-forced) and set aside a large baking dish.
Heat a large frying pan over medium-high heat and add 2 tablespoons of olive oil. Once the oil is hot, add half of the D'Orsogna Chorizo, diced or sliced as preferred. Cook the chorizo for about 3 minutes, stirring frequently, until it becomes crispy and releases its flavoursome oils. Transfer the cooked chorizo to the prepared baking dish, spreading it out evenly.
Generously season the chicken pieces with salt and pepper. Using the same frying pan, brown half of the chicken pieces over medium-high heat, ensuring they are golden on all sides. This should take about 5 minutes per batch. Once browned, transfer the chicken to the baking dish on top of the chorizo. Repeat with the remaining chicken pieces.
After browning the chicken, carefully pour off all but 2 teaspoons of oil from the pan. Return the pan to medium heat and add the diced pumpkin, carrot, minced garlic, and a few sprigs of fresh thyme. Sauté the vegetables for about 6 minutes, stirring occasionally, until they begin to soften and develop a slight caramelised colour.
Pour in the chicken stock and bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan to incorporate into the stock. Carefully pour the stock and vegetable mixture into the baking dish over the chicken and chorizo.
In a small bowl, mix together 1 tablespoon of olive oil, the remaining D'Orsogna Chorizo, and the breadcrumbs. Evenly sprinkle this breadcrumb mixture over the top of the chicken and vegetables in the baking dish, creating a crunchy topping.
Place the baking dish in the preheated oven and bake for 20 minutes, or until the breadcrumb topping is golden brown and crispy.
Remove the dish from the oven and allow it to cool for about 5 minutes. Garnish with freshly chopped parsley and additional thyme sprigs for a fragrant finishing touch.
Serve the dish warm, ensuring everyone gets a portion of the juicy chicken, crispy chorizo, tender vegetables, and crunchy topping.