Chicken, Chorizo & Chicory Casserole
2 Chicken Legs
Salt & Pepper
6 Shallots, peeled and halved
2 heads of Chicory, bases removed & halved/quartered depending on size
2 inches of Chorizo - skin removed & cut into 1/2 inch slices
150ml White Wine
1 Chicken Stockpot
75g Chestnut Mushrooms, wiped & quartered
Preheat your oven to 200c/Gas Mark 6 and get your largest liddled casserole dish ready beside the hob.
Season the chicken legs with salt & pepper. Heat a large frying pan and place the legs in skin side down. Cook for 3-4 minutes until the skin is golden. Turn the legs over and cook for a further 2 minutes. Transfer the chicken to a plate.
In the same pan, cook the chicory for 1-2 minutes on each side until lightly browned. Place into the casserole dish.
Add the shallots to the pan, flat side down and cook for 2-3 minutes. Put them into the casserole dish & place the chicken legs on top.
Time to deglaze the frying pan. Add the wine and bring to the boil, then turn down the heat to a simmer. Let it reduce by half and melt the stockpot into the wine. When it has dissolved, pour the liquid over the chicken.
Finally, add the chorizo and mushrooms. Cover the casserole dish and bake for 70 minutes. Serve with something lovely to soak up the delicious sauce. Apologies for the lack of photos of the end result. We were minding Sandie for the weekend and she distracted me. Won't happen again... I promise!