Recipes come and go. In the hum drum everyday of dinner 7/365 for a busy family there are trusted staples and “don’t make again”s, there are things I cook a lot for a while and then get out of the habit of making, and there are “same same but different” recipes where I try something new but it’s really not that different from something old. I have to be honest and say that even though I love food and cooking, in the blurry light of parenting young children, my enthusiasm for the task of dinner planning and preparing waxes and wanes – and so does the quality of the output!
But every now and again I make something that changes how I cook.
Well, I made it last night and am pleased to report that it is a bit of a game changer for me. Not because it is a complicated recipe involving new ingredients or a new technique – because it is none of those things. Rather, it is deliciously tasty, delightfully easy and forgiving, and different to the things in my current family meal playbook. That last point is key – but it is the combination of all three things which makes it a recipe that I know will change the way I cook for my family. I will make this again (and again and again), but I will also mess around with it if I don’t have the ingredients and make things that are a bit like this again.
I didn’t make the recipe as per the original – I altered it to use more of the ingredients we stock at Get Gourmet. So, the result may not be strictly Basque (hence the name change!)… but it is tasty, very very tasty! I also had to pre-make my dish as I had errands to run from 3-4pm and an appointment with a tradesman at my house at 4:30pm. I assembled it to the “oven ready” stage before going out and then just cooked it upon my return.
Spanish chicken with potatoes & chorizo – recipe based on this one: Basque chicken with brave potatoes & chorizo
400g washed new potatoes
100ml olive oil
2 tsp Equagold Sweet Smoked Paprika
500g chicken thigh fillets (cut into 3cm chunks)
1 red onion (thickly sliced)
1 clove garlic (thinly sliced)
1 chorizo (thinly sliced)
1/2 cup chicken stock
1 tsp tomato paste
1/3 cup Lirah Oak Aged Shiraz Vinegar
1/2 red capsicum (deseeded & cut into thick slices)
1/2 green capsicum (deseeded & cut into thick slices)
10-15 Telegraph Hill Manuka Smoked Olives
Boil the potatoes in salted water until they are just tender. Drain and cool under cold running water. When cool enough to handle, slice them into 1cm thick discs. Place in a bowl. Season with salt and freshly ground black pepper and then sprinkle with 2 tablespoons of the oil and the paprika. Toss to coat the potatoes evenly. Reserve.
Heat the rest of the oil in a frying pan over a medium heat and then brown the chicken in batches, transferring them to a roasting tray or ovenproof casserole dish as you go.
Add the onions, garlic and chorizo to the frying pan and fry for 3 minutes, stirring, or until coloured. Deglaze the pan by pouring in the stock and allowing it to bubble, scraping the pan with a wooden spoon. Boil until the stock has reduced by half then stir in the tomato paste and vinegar. Pour this mixture over the chicken then add the capsicum, potatoes and olives.
<This is where I left my dish until approaching dinner time>
Place in a preheated 180oC oven and cook for 30 minutes. Serve with a green salad.
NOTES:As indicated in the recipe, I assembled it to the oven ready stage early in the day, and then just cooked it at dinner time.
I deliberately chose chicken thighs to make this recipe family friendly and forgiving. My family aren’t great eaters of bone-in chicken and I find breast too time critical. My dish ended up being in the oven for over an hour as my meeting with the tradesman ran very long – but it was none the worse off for it.