Chicken & Chorizo

With the impending winter darkness and shorter days approaching comfort food is always welcome to soothe the soul.  Nothing better than a warming stew or casserole to keep the spirits up.   I like to make this stew of chicken and chorizo for those very days.  Because I'm with Jose Andres when it comes to cooking,"Recipes are overrated" just follow the guidelines but don't be constrained. Perfect for weekends, or bung it in the slow cooker before you go to work, and hey presto dinner is ready when you get in.

You will need

Your choice of music, on as loud as you can stand
A glass or two of some decent wine

Chicken, Celery, Onion & Chorizo

• Chicken thighs or legs, but definitely on the bone
• A chorizo sausage 
• Half a head of celery
• Fresh garlic to taste, at least one clove
• Large onion
• Tin of chickpeas (any beans of your choice)
• 2 tins of chopped tomatoes
• Paprika (I use the mild one)
• Salt and pepper to taste
• A fairly large oven proof dish with cover

Heat some olive oil in the dish.

Chop the celery and the onion and soften in the oil.

As this is softening cut up the chorizo into chunks.  Add this to the softened onion and celery, the chorizo will release it own oils into the pot.  Cook for about 5 minutes.  Preheat your oven to 150c.

Add the chicken pieces, the drained tin of chickpeas and some paprika.  Stir well to make sure every thing is coated in paprika and mixed.

Add the two tins of tomatoes and the chopped garlic.

Turn off the heat, cover the dish and place in the preheated oven for about 2hrs or until the chicken is tender and falls off the bone. Check the dish from time to time, if it's too dry add some water to the sauce.

Serve in bowls on its own or with some good potatoes or rice.

Drink: A meaty red wine like a Cahors or a Fitou.  Alternatively a good strong stout will accompany it brilliantly.

Then retire to the couch.