Baked Chicken & Chorizo

Preheat the oven to 220°C. In a large frying pan over medium-high heat, add 2 tablespoons of oil along with half of the D'Orsogna Chorizo. Cook for about 3 minutes, stirring frequently, until the chorizo becomes crispy. Once done, transfer the chorizo to a large baking dish.

Next, season the chicken generously with salt and pepper. Add half of the chicken pieces to the frying pan and cook until they are golden brown on all sides. Once browned, transfer the chicken to the baking dish and repeat the process with the remaining chicken.

After cooking the chicken, pour off all but 2 teaspoons of the oil from the frying pan. Add pumpkin, carrot, garlic, and thyme to the pan, cooking for about 6 minutes until the vegetables start to soften. Then, add the stock and bring the mixture to a simmer before pouring it into the baking dish.

In a small bowl, combine the breadcrumbs with 1 tablespoon of oil and the remaining D'Orsogna chorizo. Sprinkle this breadcrumb mixture over the chicken and vegetables in the baking dish. Bake for 20 minutes, or until the topping is crispy and golden brown. Allow to cool for 5 minutes before garnishing with parsley and additional thyme.