Tag Archives: casserole

Recipe: Chicken and Chorizo Casserole

Chicken Thighs and Chorizo (8724)

My idea of a rainy afternoon is having loads of good books to read, sipping a hot chocolate on the couch with a thick throw, or two. No radio, no movies, no nothing. Just some peace and quiet. That’s how I spent yesterday afternoon, and by the looks of it that’s how it will be today. I am one lucky lady I know. My idea of a comforting meal after such an afternoon is something like this recipe. It’s a breeze to make and full of flavour.

Chicken Thighs and Chorizo (8717)

Chicken Thighs and Chorizo (8716)

This is actually my take on two recipes from Elizabeth Bard’s Lunch in Paris and Mireille Guiliano’s The French Women Don’t Get Fat Cookbook. I read Lunch in Paris in two days; you could say I devoured it, but that would sound silly. On the other hand, the latter was a bit of a surprise. I didn’t think I was going to like such a book, but honestly, I really enjoyed it. The recipes are simple, delicious, fresh and flavourful and it’s not about low-fat this and low-fat that, and margerine and saccharine. Yuck. You use butter and there’s chocolate in their too. Lovely. Hold on, I hear you say. Are you on a diet? Are you now into low-fat fad? Eh? The answer is simply: nope. I *do* need to lose some weight, yes, but what I’m really into is variety.

Chicken Thighs and Chorizo (8723)

Fact is I get bored very easily. I’m also not into any trend, because trends come and go, and quiet frankly I find it hard to keep up. I’m not running a restaurant. I cook at home, like most of you do, so I don’t need to constantly come up with new stuff. I eat everything and I’m willing to try anything, as long as it’s good edible. Please also note that I’m not into palpitating cobra hearts or bird nests. Those things are for Mr. Bourdain; definitely not for me.

Chicken Thighs and Chorizo (8720)

Chicken Thighs and Chorizo (8722)

So give me a hearty but light meal any day and you’ll make me very happy. Fish or chicken are easier on me than red meat, especially in the evening. As much as I like grilling steak I don’t sleep well if I have that for dinner. When I’m not baking this is the kind of food I like to cook. By the time the pan is simmering on the hob or baking in the oven, all by itself, I can do the washing up without stressing myself to death, lay the table, light a candle perhaps and relax.

Chicken Thighs and Chorizo (8718)

Please don’t let the not-so-short list of ingredients intimidate you. I promise you, this is painless and cheap. Serves 4.

  • 2 tablespoons olive oil
  • 2 tablespoon unsalted butter
  • 8 large chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 100g chorizo, cut into bite-sized cubes
  • 1 large red onion, peeled and chopped
  • 1 teaspoon sweet paprika
  • 6 garlic cloves, peeled and roughly chopped or crushed
  • 2 sticks celery, finely chopped
  • 1 leek, chopped
  • half a large lemon, cut in half
  • freshly squeezed lemon juice
  • 1 large yellow pepper, roughly chopped
  • 75ml chicken stock
  • 800g polpa di pomodoro (plus some water to get to the bits of tomato on the sides and bottom of the can)
  • 2 teaspoons tomato concentrate
  • pinch of salt and pepper
  • 1 tablespoon light brown sugar
  • 2 teaspoons dried thyme

In a large pan heat the oil and butter over a medium-high heat. Add the chicken, salt and pepper and brown the chicken on both sides. Brown in batches if your pan is not big enough to fit all the thighs at once. Remove from the pan, set aside in a warm bowl.

In the same pan add the chorizo, onions, paprika and garlic cloves. There is no need to add more oil here as the chorizo will release its own. Give everything a stir, scraping the bottom of the pan and allow the onions to turn opaque. Now add the celery, leek, lemon and its juice and yellow pepper.* Cook for around 5 minutes, making sure to coat the vegetables well with the juices from the pan. Add the chicken thighs back in.

Pour in the chicken stock, polpa, tomato concentrate, salt, pepper, sugar and thyme. Give the contents of the pan a good stir again. Cover and let it simmer for around an hour over medium-low heat.

Chicken Thighs and Chorizo (8726)

Serve with basmati rice.

*Alternatively you could add around 4 large potatoes, cut into chunks or quarters with the vegetables, and serve it with some crusty bread, omitting the rice.

Enjoy! What is your favourite one-pot meal?

Rob x

(Adapted from Elizabeth Bard’s Lunch in Paris, Summersdale, 2011 and Mireille Guiliano’s The French Women Don’t Get Fat Cookbook, Simon & Schuster, 2011.)

Beef Stew

Beef-Casserole-(4387)

J tells me that I tend to panic whenever I have friends over for lunch or dinner no matter how easy the meal was to prepare. This is perfectly true. (Yes..I am aware of it and I am really working on it.) So I never cook anything complicated to begin with. This is even more true when I have people over mainly because my Surrey flat is very small and the kitchen is tiny. I am not complaining because I’ve seen tinier kitchens than this! But I think I might have just picked up on something that my mother did. She too has a little kitchen but she makes these fantastic dishes and can whip up a meal in a jiffy with a small number of ingredients. (I really have a lovely mum!) She’s really keen on one pot suppers and I can understand why. They are easy to prepare, comforting, especially on a cold winter’s day and you can potter about the house doing your thing while they do their thing and cook.

So the following is my take on my mum’s recipe. It comes in handy when I want that comfy warm feeling of her cooking. This will easily serve 6.

Just a note before going ahead with the recipe. Sometimes I serve this with mashed potatoes but other times I don’t bother too much and add diced ones in the pot. J prefers the mash so I usually do what I’m told..*ehem*. I know that the list of ingredients is long but please bear with me. For this Beef Casserole you need:

  • 750g diced beef (in bite-sized chunks)
  • 3 tablespoons plain flour
  • Pepper, to taste
  • 3 tablespoons regular olive oil (not extra virgin)
  • 1 leek, chopped
  • 1 large onion, or 2 small ones, chopped
  • 2-3 garlic cloves, crushed or finely chopped
  • 8 large mushrooms, quartered
  • 2 carrots, diced
  • 1 cup red wine
  • 1-2 bay leaves
  • 1 tablespoon dried thyme
  • 1 litre beef stock (or enough to cover ingredients)
  • 1 heaped tablespoon tomato paste or tomato concentrate
  • 1 tablespoon sugar (I prefer the dark brown kind but it’s really up to you)
  • 2-3 tablespoon Worcestershire sauce
  1. Preheat your oven to 180°C. Toss the beef in flour and season with some pepper. Then brown the beef well on all sides in an oven proof pan. Remove the meat from the pan to a separate container until needed later.
  2. Gently fry the chopped leek, onion, garlic, celery, carrots and mushrooms in the same pan you seared the beef for around 5 mins, adding the wine slowly to scrape the meat juices from the bottom of the pan. Place the beef in the pot again.
  3. Add the bay leaves, thyme, tomato paste, stock and sugar and stir. Finally add the Worcestershire sauce and give everything a good mix. Cover and put the pan into the preheated oven for around 1 and a half hours.

    Serve with mashed potatoes. Enjoy!

    Rob x