Chicken and chorizo casserole

Name: Chicken and chorizo casserole
Total time: 7200 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 chicken breast per person; 1 onion (roughly chopped); 3 garlic cloves (finely diced); 150 g chorizo (medium slices); 1 tin chopped tomatos; 250 ml chicken stock; 1 glass white wine; 3 tbspn tomato puree; 1 tbsp paprika; 1 tbsp dried mixed herbs; 1 tsp English mustard powder

Livvy @cook_11753185

Hello again, yet another winter warmer this one! But it can be lightened for summer by adding butter beans and serving with a salad. This one is great for taking your time over or cooking ahead, freezes well and serves about 6 people.

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Ingredients

2 hours

6 servings

1chicken breast per person
1onion (roughly chopped)
3garlic cloves (finely diced)
150 gchorizo (medium slices)
1 tinchopped tomatos
250 mlchicken stock
1 glasswhite wine
3 tbspntomato puree
1 tbsppaprika
1 tbspdried mixed herbs
1 tspEnglish mustard powder

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Steps

2 hours

1

Chop the chorizo into medium slices and fry in a flameproof casserole pot until the oil is released. Add the chicken and brown the outsides.
2

Once the chicken in browned, add the onion, garlic, paprika, mixed herbs and tomato puree. Stir while cooking until the onion begins to soften.
3

Now add the chicken stock, wine, chopped tomato and mustard powder. Stir everything until it is well mixed. Season with salt and pepper to taste then cover the casserole dish with a lid and leave to simmer on the hob for about 1 hour, stirring occasionally. Alternatively, Cover the casserole dish and transfer to the oven for 1-1.5 hours at 180C.
4

Once the mixture has thickened, roughly reduced by a half. Remove from the heat and serve. I usually serve with a Jacket potato or rice (though it makes a good pasta sauce too!)