Spanish-Style Chicken With A Mushroom-Chorizo Sauce

Name: Spanish-Style Chicken With A Mushroom-Chorizo Sauce And Butter-H
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boiling potatoes; 3 tablespoons chopped chives (about 10); 2 tablespoons unsalted butter, cold and cut into pieces; 1/2 cup fresh flat-leaf parsley, chopped, divided; salt and pepper, to taste; Tabasco sauce, a few shakes; 1/4 cup extra-virgin olive oil, divided; 4 boneless skinless chicken breasts; 1 teaspoon dried thyme; 2 teaspoons paprika; 1/2 lb chorizo sausage, cut into quarters lengthwise, then finely chopped; 1/2 lb button mushroom, stemmed and thinly sliced; 2 portobello mushroom caps, thinly sliced; 1/2 lb shiitake mushrooms, oyster or 1/2 lb cremini mushroom, stemmed and thinly sliced; 1 medium yellow onion, chopped; 4 large garlic cloves, chopped; 1/2 cup dry sherry; 1 cup chicken stock

Servings: persons

2 lbs boiling potatoes
3 tablespoons chopped chives (about 10)
2 tablespoons unsalted butter, cold and cut into pieces
1/2 cup fresh flat-leaf parsley, chopped, divided
salt and pepper, to taste
Tabasco sauce, a few shakes
1/4 cup extra-virgin olive oil, divided
4 boneless skinless chicken breasts
1 teaspoon dried thyme
2 teaspoons paprika
1/2 lb chorizo sausage, cut into quarters lengthwise, then finely chopped
1/2 lb button mushroom, stemmed and thinly sliced
2 portobello mushroom caps, thinly sliced
1/2 lb shiitake mushrooms, oyster or 1/2 lb cremini mushroom, stemmed and thinly sliced
1 medium yellow onion, chopped
4 large garlic cloves, chopped
1/2 cup dry sherry
1 cup chicken stock

1
Place the potatoes in a pot and cover them with water. Place the pot over high heat and bring to a boil. Cook them for about 12 minutes, or until they are fork tender. Once they are cooked, drain the potatoes and return them to the pot, then put them over medium heat for about 1 minute to dry them out. turn the heat off and add the chives, butter, half of the parsley, salt, pepper and hot sauce to taste. Stir the potatoes until the butter has melted, then transfer to a serving platter.
2
While the potatoes are cooking, preheat a large skillet over med-high heat with 2 T of the olive oil. Season the chicken with the salt, pepper, thyme and paprika. Add the chicken to the skillet and cook for 5 to 6 minutes per side, or until it is cooked through. Remove the chicken to a plate and cover it with aluminum foil to keep them warm. Return the skillet to the cooktop over med-high heat. Add the remaining 2 T of olive oil and the chorizo and cook, stirring frequently, for about 2 to 3 minutes. Remove the chorizo from the skillet to a plate using a slotted spoon and reserve.
3
Turn the heat up to high and add the mushrooms to the same skillet. Spread them out in an even layer and resist the urge to stir for a couple of minutes so that the mushrooms can start to brown. Once they are brown, go ahead and shake the pan up, stir and continue to cook them for 2 minutes more. Then add the onions, garlic and reserved chorizo and season with salt and pepper. Continue to cook, stirring occasionally, for about 3 minutes more, or until the onions start to look tender. Add the sherry and cook for 1 more minute. Then add the chicken stock and bring to a boil. Simmer for about 2 minutes. Add the remaining parsley and stir it to combine, then taste and adjust the seasonings with salt and pepper.
4
To serve, arrange the cooked chicken breasts on serving plates, top with the mushroom-chorizo sauce, and serve the butter and herb spubs alongside.

833

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 lbs boiling potatoes, 3 tablespoons chopped chives (about 10), 2 tablespoons unsalted butter, cold and cut into pieces, 1/2 cup fresh flat-leaf parsley, chopped, divided, and more.

Yes, Spanish-Style Chicken With A Mushroom-Chorizo Sauce And Butter-H 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!

Spanish-Style Chicken With A Mushroom-Chorizo Sauce And Butter-H

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions