This recipe is one I turn to again and again, when I want a straightforward quick to prepare supper, or when I want to impress with a delicious one pot dish which I feel pretty confident everyone will love. I’ve been cooking it for years- why I have only just gotton around to sharing it with you I have no idea! I guarantee you, cook this once and you will be hooked! I set out to cook this dish because I was craving something wholesome, filling and satisfying. Much as I have been loving trying new gluten free foods it is really nice to prepare and eat something totally familiar. This is nothing more than an assembly of ingredients, so even the most timid of you cooks need not worry. The heat, the pot and the ingredients do all the work for you here. It is genuinely a little bit of magic!
I had to do my research about whether or not chorizo is gluten free. It hadn’t crossed my mind until I had already bought it. It was just one I bought at Sainsburys (you don’t need to be extravagant with the chorizo for this dish. Good flavour is important but don’t spend a fortune.) I couldn’t quite find a straightforward ‘yes’ or ‘no’ answer as to whether or not chorizo is gluten free. My fellow twitterers were helpful as always, and told me that most were, but not all. I also found a whole section on the Sainsburys section documenting everything the customer needed to know about their gluten free products, including a list of their suitable products. I was grateful for their attention to detail. The particular chorizo I used here is gluten free, Horray for that! However, I would advise you to always double check!
4 good sized chicken thighs, skin on
1 whole bulb of garlic
100g of chorizo, sliced
1 lemon, sliced into 8 and seeds removed
2 bay leaves
350-400ml of white wine
LArge handful of roughly chopped parsley
drizzle of olive ol
Salt and Pepper
I would suggest serving this dish with baby potatoes.
Heat some oil in a heavy based pan until very hot. Season chicken thighs with salt, pepper and olive oil and cook skin side down until nicely browned. Turn over briefly to sear the other side too. Remove from the pan and set aside. Add the chorizo, lemon, garlic and bay leaves to the pan, and cook on a high heat for a couple 2-3 minutes. Return the chicken to the pan, add the wine and water. Bring to the boil, reduce the heat, then cover and simmer on a low heat for one and a half to two hours. Keep an eye on the levels of the liquid. If the liquid reduces to rapidly, simply add some more. You are aiming for a silky gravy like consistency at the end of cooking. When the meat is cooked, and liquid reduced to a beautiful sauce turn off the heat and allow the dish to rest for about 10 minutes before serving. Sprinkle liberally with freshly chopped parsley before serving. I served this dish very simply with some baby potatoes.
Read more about my five weeks of eating gluten free food and creating gluten free recipes!