Sherry-braised chicken with chorizo and chickpeas
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Sherry-braised chicken with chorizo and chickpeas
A little chorizo packs smoky and punchy flavour into this Spanish-influenced recipe. Delicious served with mash or with crusty bread, and some green beans
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
465Kcal
Fat
18gr
Saturates
5gr
Carbs
18gr
Sugars
7gr
Fibre
7gr
Protein
45gr
Salt
1.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 640g skinless chicken thigh fillets
- 2 tbsp olive oil
- 150ml dry sherry (manzanilla or fino)
- 75g chorizo*, diced
- 2 onions, sliced
- 2 garlic cloves, crushed
- 150ml chicken stock
- 1 x 400g tin chickpeas, drained
- 250g roasted red peppers from a jar, thickly sliced
- 2 tbsp chopped parsley
Step by step
- Trim excess fat from the thigh fillets and cut each one into 2 or 3 pieces, depending on their size.
- Heat 1 tablespoon of oil in a sauté pan or deep frying pan. Season the chicken, add to the hot pan and brown for 3-4 minutes on each side over a high heat. Remove to a plate. Pour the sherry into the pan and stir to release any chicken that’s stuck on the bottom then tip into a jug.
- Turn the heat down a little and add 1 tablespoon of oil plus the chorizo, onions and garlic to the pan. Cook for 5-6 minutes until the onions are translucent.
- Pour the sherry and stock into the pan, return the chicken and add the chickpeas, roasted peppers and seasoning. Bring to a simmer, cover and cook gently for 15 minutes, or until the chicken is cooked through.
-
Scatter with chopped parsley to serve. Leftovers keep in the fridge for up to 3 days, or can be frozen.
*Check your chorizo is gluten- and/or dairy-free if required.
