Matt Tebbutt has the perfect one-pot-dish for home time.
Ingredients
- 6 skinless chicken thighs
- Salt and pepper
- A pinch of sweet smoked paprika, to dust
- 1 large glass of dry or medium sherry
- A few tarragon sprigs
- 1 bay leaf
- 1 onion, cut into eight segments
- 2 carrots, sliced thickly on the angle
- A handful (approximately 6 - 8) of small baby potatoes, cut in half
- 1 small chorizo sausage, cut into chunks
- 600 ml21 fl oz chicken stock
- 1 cup of frozen peas
- 1 tbsp crème fraiche
- 1 small bunch of chopped parsley, to serve
Method: How to make Chicken and sherry casserole
1
Season the chicken thighs with salt, pepper and the sweet smoked paprika then fry in a hot casserole dish on the hob to seal on all sides until lightly brown all over. Add the sherry and herbs and reduce slightly - this should take just a couple of minutes. Next add the onion, carrots, potatoes, chorizo and stock and simmer gently for 40 minutes.
2
Add the frozen peas and bring to the boil, then taste and season accordingly. Stir in the crème fraiche, another small pinch of paprika and chopped parsley then serve at the table and let everyone tuck in. Great served with some crunchy bread on the side.
