THIS week’s recipes are two delicious comfort dishes that are ideal for mid-week family dinners.
The first is a chicken and chorizo stew – a flavour match made in heaven. The meat is both tender and juicy and when the chorizo infuses with the chicken it adds a great kick to the rich, flavoursome dish.
The second recipe is a braised red cabbage dish that is quick and easy to prepare. This dish takes very little effort and can work as a delicious side to accompany various meals.
To explore your culinary passion further, check out our cookery classes. The cookery school is a great way to learn new cooking skills, or to enjoy an entertaining night out with friends.
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CHICKEN AND CHORIZO STEW (Serves 8)
- 10 medium chicken thighs, skin on
- Olive oil for cooking
- 1 large onion, finely diced
- 2 carrots, finely chopped
- 2 sticks of celery, finely chopped
- 280g of cooking chorizo, sliced
- 375ml of red wine
- 400ml of chicken stock
- 1 tbsp of Dijon mustard
- 1 tsp of castor sugar
- 1 can of butter beans
- Fresh curly parsley, roughly chopped
Method:
Start by preheating the oven to 150° and prepare the chicken thighs, removing any excess skin underneath the thigh.
Next, place a heavy-bottomed pot onto the hob on medium heat and add 20ml of olive oil.
Next, you want to cook off the chicken thighs, browning on all sides before removing them from the pot.
Remove some of the excess oil and bring the oil to the heat again. Cook off the vegetables for three minutes until translucent. Then, add in the chorizo and cook for five minutes.
Next, add the red wine and bring it to a boil. Once boiling, reduce to a simmer and add the chicken thighs, chicken stock, mustard, and sugar. Give the pot a good stir and place in the oven for two hours - the stew will become quite oily, so I skim the top occasionally during cooking.
Finally, add the beans and return them to the oven for 20 minutes. Once cooked, taste and season; when ready to serve, garnish with the chopped parsley
BRAISED RED CABBAGE (Serves 6)
- 1 red cabbage
- 50g of butter
- 1 onion, chopped
- 4 cloves
- 2 Bay leaves
- 100g of sugar
- 1 stick of cinnamon
- 1 tbsp of sea salt
- 4 tbsp of red currant jelly
- Sea salt and freshly ground pepper
Method:
Start by removing the outer leaves of the cabbage. Next, quarter the cabbage and remove its core, shredding the leaves in a fine chiffon.
Next, place the butter in a large saucepan (with a lid) and add the cabbage. On a medium heat sauté the cabbage, turning until shiny.
Next, add all the remaining ingredients to the pan and cover in 100ml of water. Place the lid on the pan and leave to simmer for two hours on a gentle heat.
Once cooked, remove from heat and place in serving dish. Season to taste with salt and pepper and cover with any juice left on the pan.
