spanish chicken and chorizo

Simple and comforting!

for2

Can be served with a salad and if you think it needs more liquid, a jus.

• olive oil
• 4 chicken thighs (bone in, with skin)
• 250 g chorizo sausages, cut into 4cm pieces
• 300g new potatoes, halved
• 1 red onion, chopped
• flat parsley
• zest of a lime

Heat oven to 200C.
Spread a shallow baking tin with the oil, rub the chicken all over in the oil, leaving skin side up.
Add the chorizo and potatoes to the tin.
Sprinkle the onion and parsley over, and then the lime zest.
Put in the oven and cook for 1 hour 10 mins.
Half way through, baste the mixture with the liquid in the tin.

Salad, eg:

• Cos lettuce, shredded 
• Spring onions (matchsticks)
• Tomatoes
• Sliced radishes
• Dressing: olive oil, lime juice, mustard, salt+pepper, garlic

Jus:

• Fry a chopped onion: fry in a liberal amount of butter.
• Add a jigger of sherry and reduce until it thickens.
• Add a glass of wine and continue to reduce.
• Add a mugful of beef stock and continue to reduce.

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