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Spanish Chicken

I debated what to call this one, as 'Spanish Chicken' is pretty generic (not to be confused with this Spanish Sherry Chicken I did for The Pool), but it sounded slightly catchier than 'Chicken with Chorizo, Sherry, Lemon and Parsley', which is what it is.

It's a quick, easy one pot that requires little to no skill or faff.

Here's what you'll need:

Chicken pieces - I used 3-4 thighs (which I boned out) and 3 drumsticks

A thumb sized piece of chorizo

2 cloves of garlic

100ml of sherry, preferably fino

150ml of chicken stock

Handful of fresh parsley

1/2 lemon, cut into chunks

Start by heating a large oven proof casserole dish or pan on the hob and add thin slices of chorizo until they start to release all their lovely oils and spices. Add your garlic, lemon, and then the chicken, browning the pieces all over for five minutes or so.

Then, add the sherry and after a minute or two, the stock. Lastly, a handful of chopped parsley.

Pop it in the oven for 45 minutes or so at about 180 (covered).

I did some little spicy paprika potatoes with mine at the same time, literally by parboiling some little cubes then sprinkling them with good olive oil and paprika and roasting on the top shelf. Here they are about to go in:

I served it all up with some creamed leeks and plenty of napkins - you can't resist eating the drumsticks with your fingers.

This was meant to feed 4-6 people but in the end three of us ate the lot.

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