CRISPY CHICKEN BRAISED WITH SPANISH CHORIZO, SWEET PEPPERS, CHERRY TOMATOES AND A TEQUILA FLAMBÉ.
INGREDIENTS (SERVES 4)
- 2 whole chicken legs
- 4 chicken thighs
- Salt and freshly ground black pepper
- Olive oil
Chorizo & Vegetables
- 180 g Spanish chorizo, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 2 garlic cloves, minced
- 1 cup cherry tomatoes
For cooking
- ¼ cup tequila (for flambé)
- ½ cup chicken stock or water
- Olive oil, if needed
To serve
- Rustic country bread
- Fresh parsley (optional)
INSTRUCTIONS
1. Cook the chorizo
- Heat a large Dutch oven or casserole over medium heat.
- Add the diced chorizo and sauté for 3-4 minutes, until it releases its fat and begins to crisp.
- Transfer the chorizo to a bowl.
- Discard a little of the fat but leave a thin layer in the pot for cooking.
2. Sear the chicken
- Season the chicken legs and thighs generously with salt and pepper.
- Increase the heat to medium-high and sear the chicken skin-side down until golden and crispy, about 6-8 minutes.
- Turn and cook another 3-4 minutes.
- Remove the chicken and set aside.
3. Cook the vegetables
- In the same pot, add the sliced onion and peppers.
- Cook for 4-5 minutes, stirring occasionally, until they soften and pick up some color.
- Add the garlic and cook 1 minute.
- Add the cherry tomatoes and cook another 2 minutes until they begin to soften.
4. Return the chicken and chorizo
- Add the cooked chorizo back to the pot.
- Return the chicken pieces, nestling them among the vegetables.
5. Flambé with tequila
- Pour the tequila into the pot and carefully ignite it to flambé.
- Let the flames burn off the alcohol.
- Add the chicken stock or water.
6. Simmer
- Cover the casserole and let it simmer gently for about 25 minutes, until the chicken is tender and fully cooked.
7. Serve
- Serve directly from the casserole with rustic bread to soak up the juices.
- Finish with chopped parsley if desired.
By Laurent Dagenais