Chorizo and Brandy Chicken Recipe

Name: Chorizo and Brandy Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 roasting chicken, jointed (you can ask your butcher to do this or buy chicken portions if you prefer); 2 ½ cups chicken broth, hot; 1 onion, peeled and quartered; 2 cloves; 1 large carrot, halved; 1 celery rib, halved; 2 bay leaves; 2 sprigs fresh thyme; 1 teaspoon smoked paprika; 4 garlic cloves, skin on, slightly bruised using a rolling pin; 1 tablespoon all-purpose flour; 1 tablespoon unsalted butter; 4 tablespoons brandy; 4 ounces chorizo sausage, finely chopped; salt & freshly ground black pepper; 4 ounces manchego cheese, grated (use parmesan instead if not available)

Servings: persons

2 tablespoons vegetable oil
1 roasting chicken, jointed (you can ask your butcher to do this or buy chicken portions if you prefer)
2 ½ cups chicken broth, hot
1 onion, peeled and quartered
2 cloves
1 large carrot, halved
1 celery rib, halved
2 bay leaves
2 sprigs fresh thyme
1 teaspoon smoked paprika
4 garlic cloves, skin on, slightly bruised using a rolling pin
1 tablespoon all-purpose flour
1 tablespoon unsalted butter
4 tablespoons brandy
4 ounces chorizo sausage, finely chopped
salt & freshly ground black pepper
4 ounces manchego cheese, grated (use parmesan instead if not available)

1
For the chicken, heat the oil in a pan over a medium heat and cook the chicken portions, turning frequently, for about 5-6 minutes, or until browned on all sides.
2
Meanwhile, bring the broth to the boil in a large saucepan.
3
Stud one of the onion quarters with the two cloves and add to the pan along with the remaining onion quarters, the chicken, carrot, celery, bay leaves, thyme, paprika and garlic.
4
Simmer very gently, uncovered, for 30-45 minutes, or until the chicken just starts to fall apart.
5
Remove the chicken from the pan and place into a roasting tin.
6
Strain the broth through a sieve into a bowl.
7
Preheat the oven to 350F.
8
For the sauce, return the strained broth to the pan, bring to the boil and simmer until the liquid has reduced by half.
9
In a bowl, for the sauce, mash the flour and butter together to make a paste.
10
Whisk this paste into the stock along with the brandy and simmer for 3-4 minutes, until thickened and smooth.
11
Add the chorizo and season, to taste, with salt and freshly ground black pepper.
12
Pour this sauce over the chicken in the roasting tin and sprinkle over the grated cheese.
13
Transfer to the oven and bake for 10-15 minutes, or until the cheese is bubbling and lightly browned.
14
To serve, place portions of the chicken onto four serving plates and serve with baked potatoes and green beans.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 roasting chicken, jointed (you can ask your butcher to do this or buy chicken portions if you prefer), 2 ½ cups chicken broth, hot, 1 onion, peeled and quartered, and more.

Yes, Chorizo and Brandy Chicken 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.

That's it — enjoy your meal!

Chorizo and Brandy Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions