Spanish Chicken
Preparation time: less than 30 minutes
Cooking time: 5 hours in slow cooker
Serves 2
Ingredients
4 x chicken drumsticks/thighs
1 x onion, peeled and diced
2 x cloves garlic, peeled and finely chopped
½ x tsp chilli flakes
1 x red pepper, deseeded and diced
4 x button mushrooms, sliced
Link of chorizo sausage, sliced (although this is a chewy sausage, cooked in the slow cooker it becomes soft)
Pinch mixed herbs
Pinch parsley
1 x chicken stock cube dissolved in ΒΌ pint water
½ glass red wine
2 x tbsp brandy
2 x tbsp tomato purée
1 x tbsp Demerara sugar or honey
Bay leaf
Olive oil for frying
Garnish - Fresh chopped parsley to garnish (if suitable for the dysphagic patient)
Method
- In a large pan, fry the chorizo sausage, onions, garlic and chilli over a low heat for 5-10 minutes until they begin to colour and the chorizo releases some of its fat.
- Add the red pepper and mushrooms. Cook for a few minutes, stirring occasionally.
- Transfer the mix to a slow cooker using a slotted spoon, leaving flavoured oil in the pan.
- Add chicken pieces to pan and fry until browned all over.
- Transfer the chicken to the slow cooker.
- Add wine and brandy to the pan to deglaze. Simmer for few minutes to reduce a little.
- Add tomato purée, sugar or honey, bay leaf, herbs and parsley and stir well.
- Add chicken stock and bring to the boil.
- Pour the sauce into the slow cooker and stir to coat all the ingredients.
- Cook for 4-5 hours according to slow cooker instructions.
- Remove bay leaf.
- Check seasoning and thicken sauce if necessary.
- Remove chicken skin (and chicken bones if required).
- Serve on a bed of cooked rice garnished with parsley, if used.