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Chicken with chorizo & leeks

By Xanthe Clay

Contains pork – recipe is for non-Muslims only
This Spanish-style dish is full of flavour and can be made ahead

Prep:10 mins
Cook:1 hrs 20 mins

Serves 10
Easy

Nutrition per serving

kcal 329
fat 22g
saturates 7g
carbs 6g
sugars 5g
fibre 3g
protein 23g
salt 0.96g

Ingredients

2 tbsp olive oil
10 chicken leg pieces (or 10 each thighs and drumsticks)
4 heads fennel, trimmed, cut into wedges
200g chorizo, cut into chunks
5 leeks, trimmed and thickly sliced
6 garlic cloves, thinly sliced
2 tsp hot smoked paprika
150ml dry sherry
750g large or plum tomatoes, quartered
small bunch coriander, leaves only

Tip

Getting to the party
Make to the end of stage 3 up to two days ahead. Keep in fridge. Transport it in ovenproof dishes, wrapped in a double layer of cling film. Take the coriander in a separate bag.

Method

On the hob, heat the olive oil in a large frying pan. Season the chicken pieces, then fry, in batches, until golden brown on both sides. Lift out and set aside.
Pour all but 3 tbsp fat from the pan, add fennel and chorizo, then cook, stirring, until the fennel is soft and lightly coloured. Add leeks, cook until soft. Add garlic and paprika, cook for 1 min more, then pour in the Sherry. Let bubble for 1 min, stirring well, taste, then season.
Heat oven to 180C/160C fan/gas 4. Pour the mix into 2 ovenproof dishes. Scatter tomatoes over, then arrange the chicken on top. Cover with foil, then cook for 20 mins, until the chicken is cooked through. During cooking, check and add a little water if it seems to be getting dry.
Turn the oven up to 200C/180C fan/gas 6. Uncover the chicken and season the skin with salt and pepper. Bake for 20-30 mins until the chicken is heated through and the skin is crisp. Rip the coriander leaves over the top and serve straight away.