Sherry-braised chicken with chorizo and chickpeas
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Sherry-braised chicken with chorizo and chickpeas
A little chorizo packs smoky and punchy flavour into this Spanish-influenced recipe. Delicious served with mash or with crusty bread, and some green beans
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
465Kcal
Fat
18gr
Saturates
5gr
Carbs
18gr
Sugars
7gr
Fibre
7gr
Protein
45gr
Salt
1.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 640g skinless chicken thigh fillets
- 2 tbsp olive oil
- 150ml dry sherry (manzanilla or fino)
- 75g chorizo*, diced
- 2 onions, sliced
- 2 garlic cloves, crushed
- 150ml chicken stock
- 1 x 400g tin chickpeas, drained
- 250g roasted red peppers from a jar, thickly sliced
- 2 tbsp chopped parsley
Step by step
- Trim excess fat from the thigh fillets and cut each one into 2 or 3 pieces, depending on their size.
- Heat 1 tablespoon of oil in a sauté pan or deep frying pan. Season the chicken, add to the hot pan and brown for 3-4 minutes on each side over a high heat. Remove to a plate. Pour the sherry into the pan and stir to release any chicken that’s stuck on the bottom then tip into a jug.
- Turn the heat down a little and add 1 tablespoon of oil plus the chorizo, onions and garlic to the pan. Cook for 5-6 minutes until the onions are translucent.
- Pour the sherry and stock into the pan, return the chicken and add the chickpeas, roasted peppers and seasoning. Bring to a simmer, cover and cook gently for 15 minutes, or until the chicken is cooked through.
-
Scatter with chopped parsley to serve. Leftovers keep in the fridge for up to 3 days, or can be frozen.
*Check your chorizo is gluten- and/or dairy-free if required.
