Basque Chicken With Sauteed Chorizo And Artichokes
From dond 14 years ago
- 60 minutes to make
- Serves 6
This recipe comes from master Spanish Chef Jose Andres, with one or two very slight modifications from me. It's incredibly rich and filling, with a piquant flavor that cries out for a full-bodied Spanish wine to go along with it. Read more The last bit of uncovered cooking thickens the sauce and intensifies the flavor. See less
Ingredients
- 4-6 oz chorizo, sliced ¼ inch thick shopping list
- 2 Tbsp extra-virgin olive oil shopping list
- 6 whole chicken legs, split (3½ pounds) shopping list
- salt and freshly ground pepper shopping list
- 2 medium red bell peppers, cut into ½-inch-thick strips shopping list
- 2 medium red onions, thinly sliced shopping list
- 6 large garlic cloves, thinly sliced shopping list
- 2 large thyme sprigs shopping list
- 1 cup cherry tomatoes, halved shopping list
- ¾ cup dry sherry shopping list
- 2 teaspoons sweet paprika shopping list
- ¾ teaspoon crushed red pepper shopping list
- One 9-oz package frozen, or one can, artichoke hearts, thawed (if frozen) and pressed dry shopping list
- 2 Tbsp shredded basil shopping list
- steamed rice or crusty bread for serving. shopping list
How to make it
- Heat a very large, deep sauté pan.
- Add the chorizo and cook over moderate heat, stirring, until lightly browned and some of the fat is rendered, about 5 minutes. Using a slotted spoon, transfer the chorizo to a large plate.
- Heat the olive oil in the pan. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until well browned, 15 minutes.
- Add the chicken to the chorizo.
- Add the bell peppers, red onions, garlic, and thyme to the pan and cook over moderate heat until barely softened, about 5 minutes.
- Add the tomatoes, sherry, paprika, and crushed red pepper and cook for 1 minute, scraping up any browned bits from the pan.
- Return the chicken and chorizo to the pan. Cover and simmer over moderately low heat, turning occasionally, until the chicken is cooked through, about 25 minutes.
- Add the artichokes, tucking them in between the chicken pieces. Raise the heat to moderate and cook, uncovered, until the sauce is slightly thickened, about 10 minutes.
- Transfer the chicken to a deep platter. Stir the basil into the sauce and spoon over the chicken. Serve over rice or with crusty bread.
The Rating
Reviewed by 3 people-
Love this dish, the combination of flavors is really amazing and I love how simple this is to put together. I would definitly keep it rustic and serve with the crusty bread. What a winner you've got here!
asheats
in BIG BEAR LAKE loved it
-
Yum!
joe1155
in Munchen loved it
-
This looks wonderful!!
TerryR
terryr
in Henderson loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "