Fresh from the Spanish steps in Barcelona, Crystal came to visit and we cooked dinner. Stories about her travels got my taste buds kicking for Spanish food, and I thought of a Portuguese inspired dish that I had eaten at Nino's Cozinha on Ship Street a few months back. It was a stew and worked very well with my craving that evening.
Chicken with Chorizo, Chickpeas and Onions (adapted from Nino’s Cozinha)
1 whole chicken, cut into wings, thighs, legs etc.
1 can of chickpeas, liquid drained
Spanish chorizo, sliced thinly (about 15 slices, more for meat lovers)
1 Spanish onion, thinly sliced (they’re big and white)
3 cloves of garlic, minced
½ cup dry white wine, like a Riesling or Chardonnay
1-2C of chicken stock
1 bay leaf
Parsley for garnish
2-3 Tablespoons of Crème Fraiche (optional)
Preheat oven to 350 C/ 180 F
Wash, then pat dry chicken pieces. Generously salt and pepper.
Fry chorizo in oven-proof casserole till crisp, then remove.
Brown chickens on all sides in same casserole, medium-high heat for about 5 minutes (judge well and remove when brown and crisp).
Sauté onions over medium heat in same pan till caramelized and soft, about 10 minutes.
Add garlic and sauté for 2 minutes, then add wine.
Deglaze pan and let wine boil till reduced by half, then add chicken stock and bring to boil.
Once boiling, add chicken, chorizo, bay leaf and chickpeas. The chicken stock should just about cover the chicken.
Cover and place in over for 30-40 minutes till chicken is cooked and tender. Before serving taste sauce and salt and pepper if it lacks taste. I like to remove my chicken, add crème fraiche and heat till thick before pouring the sauce over the chicken in a serving dish (but not everyone likes the sauce creamy).
Note: The dish is in the bottom left corner. To the right is Smashed potatoes with smoked paprika topped with a fried egg, an ode to Spain's patatas bravas.