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Chorizo and Lemon Chicken

Chorizo and Lemon Chicken

It’s not hard to understand what makes food writer Sarah Graham so popular. Her recipes are straight-forward but produce spectacular results, like this simple but super-tasty chorizo and lemon chicken with cauliflower mash that she has partnered with Drostdy-Hof’s Claret Select.

This easy-drinking red blend offers a rich bouquet of complex berry flavours that suit the heartiness of the chicken and chorizo.

Chorizo and Lemon Chicken

Drostdy-Hof’s Claret Select is an easy-drinking red blend of complex berry flavours that suits the heartiness of this chicken and chorizo recipe perfectly. Recipes Chorizo and Lemon Chicken European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the chicken
  • 8 chicken thighs, with skin
  • 1 tsp thyme, dried
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 3 medium-sized red onions, cut roughly into sixths
  • 200g chorizo, roughly chopped
  • 1 lemon, halved
  • 200ml Drostdy-Hof 2015 Sauvignon Blanc
  • 2 Tbsp chopped fresh parsley, for serving
  • For the cauliflower mash
  • 1 medium head of cauliflower, roughly chopped
  • 2 tsp olive oil
  • 2 tsp butter
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Pre-heat the oven to 180°C. Season the chicken thighs with salt, pepper and thyme.
  2. Heat an oven-proof pot on the stove, add the olive oil and butter and brown the chicken for approximately 3 minutes on each side. Remove and set aside.
  3. Add the onions to the pot, fry for approximately 3 minutes while stirring often. Then add the chorizo and lemon halves and cook for 3 to 5 minutes.
  4. Remove the pot from the stove and put the chicken back in the pot with the onion and chorizo. Pour in the Drostdy-Hof Sauvignon Blanc, put the lid on the pot and place in the oven for 30 minutes.
  5. While the chicken is cooking, prepare the cauliflower. Boil the cauliflower in a separate pot until tender. Remove from the pot and drain well. Add the olive oil and butter and purée using a stick blender until smooth. Adjust seasoning to taste.
  6. To serve, dish up a generous helping of cauliflower mash, top with the chicken and chorizo and sprinkle with fresh parsley.

Finally, enjoy a glass of the Claret Select with this hearty meal.

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