Spanish chicken with chorizo, peppers and olives is a simple to prepare one pan dish that is perfect for sharing with friends over an informal dinner or feeding a hungry family.
Welcome to Friends in the Kitchen the posts that feature one of my friends sharing a recipe from their own kitchens. Today we meet Wendy, a long time friend of mine that I met in the early days of my career as a cookery writer.
I first met Wendy when I started at Woman’s Realm Magazine ( it no longer exists but in the 80’s a weekly woman’s magazine with a large circulation). I joined as Senior Home Economist and when Wendy was promoted to Cookery Editor ,a year or so later she asked me to be her Deputy Cookery Editor.
We worked together full time for about 4 years before both pursuing our own freelance careers and have remained friends ever since. Occasionally we work on the same projects including the Baked and Delicious partwork magazine where we were joint editors.
If we don’t meet up through work then we get together socially a couple of times a year to catch up and it was on one such occasion I asked her to be my next friend in the kitchen.
Wendy splits her time between her home in Essex and a flat in the Barbican which is where we met up for this shoot. Having written more than 30 books as well as writing many recipes for various magazines etc it could have been hard to pick one dish to share but Wendy suggested she picked one of the recipes from her latest book – The Europhile’s Cookbook.
The Europhile’s Cookbook
The Europhile’s Cookbook – Ebury Press was written to celebrate 25 years of the Channel Tunnel and features recipes from all over Europe.
More than just the recipes it is also a combination of discoveries, experiences and stories contributed by those who spent the last 25 years travelling and working for the Euro tunnel.
The Book is available from all good book sellers but Wendy has given me one signed copy to giveaway to one lucky reader. More on that below.
Spanish Chicken with Chorizo, Peppers and Olives
Wendy chose to share Spanish Chicken with chorizo peppers and olives which is an easy to prepare one pot recipe full of flavour.
When working in London she stays at her flat and often combines that with entertaining friends or popping to see a show or concert. So this is just type of dish she would choose to cook on such occasions. Colourful and full of gutsy flavours.
Its quick to prepare and can be prepared in advance ready to go into the oven when she gets back from work. One pot means less washing up too although when entertaining she does transfer it to a serving dish.
Spanish chicken with chorizo, peppers and olives
- 8 chicken thighs on the bone skin on
- 2 tsp smoked paprika
- 3 tbsp olive oil
- 100 g chorizo cut into rounds
- 225 g small new potatoes halved
- 2 red onions peeled and cut into wedges
- 1 red pepper deseeded and cut into small chunks
- 1 yellow or orange pepper deseeded and cut into small chunks
- 1 green pepper deseeded and cut into small chunks
- 4 large garlic cloves left whole with skins on
- Juice of 1 lemon
- 3 tbsp chopped fresh oregano
- 1 tbsp chopped fresh thyme
- Freshly ground black pepper
- 100 g pitted black olives
- 4 tomatoes cut into quarters
- 75 ml dry sherry
- Preheat the oven to 180ºC (160ºC fan)/ 350°F/Gas mark 4
- Dust 8 chicken thighs with the paprika and lay them in a single layer in a large roasting tin. Drizzle with 1 tbsp of the olive oil and add 100g (3½oz) sliced chorizo to the tin.
- Put 225g (8oz) small potatoes, halved, 2 red onions, cut into wedges and 1 each, red yellow and green pepper, cut into small chunks in a large bowl. Add 2 tbsp olive oil, then stir everything together to coat in the oil.
- Tip the vegetables into the roasting tin around the chicken and tuck the 4 whole garlic cloves among them.
- Squeeze the juice of 1 lemon juice over the vegetables and chicken and sprinkle with 2 tbsp of chopped fresh oregano, and 1 tbsp chopped thyme and season with plenty of black pepper. Roast in the preheated oven for 45 minutes.
- Turn the vegetables over, add 100g (3½oz) black pitted olives and 4 tomato cut into quarters to the tin and spoon 75ml (5tbsp) dry sherry over the chicken. Roast for a further 15 minutes or until the chicken is cooked and the vegetables are tender. Serve sprinkled with 1 tbsp chopped oregano.
- Use 2 tsp dried oregano and 1 tsp of dried thyme if you can not get fresh. You can also garnish with lemon wedges.
- Substitute dry white wine for the sherry if preferred.
- Freeze for up to 2 months, Defrost fully and reheat until piping hot.
- Variation : Add some orange wedges 20 minutes before the end of cooking.
Win a signed copy of The Europhile’s Cookbook
If you liked this recipe and would like to try more recipes from the book then why not enter our free giveaway simple leave a comment below telling me your favourite European dish then fill in the little Rafflecopter widget below ticking to say that you have left a comment (it’s clever – it can check). Don’t worry if your comment doesn’t appear immediately, it is waiting to be approved which is a way of avoiding the site getting a lot of spam comments.
It’s really easy to use and there are bonus chances to get extra entries by doing things such as following me on Twitter or visiting my Facebook page. You do not have to do any of these extra things but it will give you more chances to win!
When the competition closes, the little widget will randomly select a winner. I will then contact the winner via email so that I can send them the prize. Good luck
Please note that the competition is open to entries from the UK only.a Rafflecopter giveaway
The Small Print
- This giveaway is free to enter.
- The competition is only open to those resident in the UK and can not be sent overseas.
- There is no cash alternative.
- Entry is via the Rafflecopter widget only.
- The winner will be selected at random by the Rafflecopter widget.
- Once the prizes have been posted, Only Crumbs Remain cannot be held responsible for any loss or damage to the parcel during transit.
- The giveaway will close at midnight on 13th October.
- The randomly selected winner will be contacted by email within 48 hours of the giveaway closing and will have 7 days to respond, otherwise an alternative winner will be drawn.
I’m lonking this post to #CookBlogShare hosted at Chipa by the Dozen
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