Basque Chicken and Chorizo Saute Recipe

Name: Basque Chicken and Chorizo Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces dry chorizo, sliced 1/4 inch thick; 2 tablespoons extra-virgin olive oil; 6 whole chicken legs, split (3 1/2 pounds); Salt and freshly ground pepper; 2 medium red bell peppers, cut into 1/2-inch-thick strips; 2 medium red onions, thinly sliced; 6 large garlic cloves, thinly sliced; 2 large thyme sprigs; 1 cup cherry tomatoes, halved; 3/4 cup dry sherry; 2 teaspoons sweet paprika; 3/4 teaspoon crushed red pepper; One 9-ounce package frozen artichoke hearts, thawed and pressed dry; 2 tablespoons shredded basil; Crusty French bread, for serving

Servings: persons

4 ounces dry chorizo, sliced 1/4 inch thick
2 tablespoons extra-virgin olive oil
6 whole chicken legs, split (3 1/2 pounds)
Salt and freshly ground pepper
2 medium red bell peppers, cut into 1/2-inch-thick strips
2 medium red onions, thinly sliced
6 large garlic cloves, thinly sliced
2 large thyme sprigs
1 cup cherry tomatoes, halved
3/4 cup dry sherry
2 teaspoons sweet paprika
3/4 teaspoon crushed red pepper
One 9-ounce package frozen artichoke hearts, thawed and pressed dry
2 tablespoons shredded basil
Crusty French bread, for serving

1
Heat a very large, deep skillet.
2
Add the chorizo and cook over moderate heat, stirring, until lightly browned and some of the fat is rendered, about 5 minutes.
3
Using a slotted spoon, transfer the chorizo to a large plate.
4
Heat the olive oil in the skillet.
5
Season the chicken with salt and pepper and cook over moderately high heat, turning once, until well browned, 15 minutes.
6
Add the chicken to the chorizo.
7
Add the bell peppers, red onions, garlic and thyme to the skillet and cook over moderate heat until barely softened, about 5 minutes.
8
Add the tomatoes, sherry, paprika and crushed red pepper and cook for 1 minute, scraping up any browned bits from the pan.
9
Return the chicken and chorizo to the skillet.
10
Cover and simmer over moderately low heat, turning occasionally, until the chicken is cooked through, about 25 minutes.
11
Add the artichokes, tucking them in between the chicken pieces.
12
Raise the heat to moderate and cook uncovered until the sauce is slightly thickened, about 10 minutes.
13
Transfer the chicken to a deep platter.
14
Stir the basil into the sauce and spoon over the chicken.
15
Serve with crusty bread.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces dry chorizo, sliced 1/4 inch thick, 2 tablespoons extra-virgin olive oil, 6 whole chicken legs, split (3 1/2 pounds), Salt and freshly ground pepper, and more.

Yes, Basque Chicken and Chorizo Saute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basque Chicken and Chorizo Saute

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