Posie’s Place

We tried this recipe for the first time a few weeks ago, it was featured on Saturday Kitchen broadcast on BBC1.  It takes a little bit of time but it is a really tasty.

CHORIZO AND BRANDY CHICKEN (Serves 4 and takes approx 2-2.5 hours, prep and cooking time)

INGREDIENTS

For the Chicken

• 2 Tbsp Vegetable oil
• 1 Chicken Jointed (I used chicken breast)
• 570ml Hot chicken stock
• 1 Onion, peeled and quartered
• 2 Cloves
• 1 Large carrot, peeled and halved
• 1 Celery stick, halved
• 2 Bay leaves
• A couple of sprigs of fresh thyme
• 1 Tsp Smoked paprika
• 4 Garlic cloves, skin on but bruised

For the sauce

• 1 Tbsp Plain flour
• 1 Tbsp Unsalted flour
• 4 Tbsp Brandy
• 110g Chorizo, finely chopped
• Salt and freshly ground black pepper
• 110g Manchego cheese/parmesan

To serve

• New potatoes

PREPARATION

1. Heat the oil in the pan and cook the chicken turning frequently until browned.
2. Bring the stock to the boil in a large saucepan.  Add the onion, studded with the cloves, carrot, chicken, celery, bay leaves, paprika, thyme and garlic.  Simmer very gently uncovered for 35-45 minutes or until the chicken begins to fall apart.  Remove the chicken from the pan and place into a roasting tin.  Sieve the stock into a bowl.
3. Preheat the oven to 180°C.
4. Return the stock to the saucepan and bring to the boil to reduce the volume by half.
5. In a bowl for the sauce, mash the flour and the butter together to make a paste (beurre manié).  Whisk this into the hot stock along with the brandy and simmer for 3-4 minutes until the sauce has thickened and the flour has cooked out.  Add the chorizo and season to taste.
6. Pour the sauce over the chicken in the roasting tin, sprinkle over the grated cheese.  Bake in the oven for 10-15 minutes or until the cheese is slightly browned and bubbling.
7. Serve with new potatoes or a baked potato.