A great array of flavours and super-moist roast chicken. Chorizo cooked in cider is often served as a tapa in Spain and it’s delicious!
Wine Suggestion: A Spanish cider would be of course be great with this or failing that a good quality dry cider from somewhere else. If you feel like wine we’d recommend a really smooth Rioja.
Pot-roasted Chicken with Chorizo, Leeks & Cider – serves 4
- 1 x 1.75kg chicken
- 2 tbsp olive oil
- 2 cooking chorizo sausages, sliced
- 50g butter
- 700g leeks, washed and sliced
- 4 garlic cloves, thinly sliced
- 300g baby carrots, trimmed and peeled
- Leaves from 2 large sprigs of thyme
- 2 fresh bay leaves
- 200ml dry cider
Preheat the oven to 160C/Gas 3.
Season the cavity and outside of the chicken with salt and black pepper.
Heat the oil in a large flameproof casserole dish and brown the chicken on all sides until golden, then set aside.
Lower the heat and add the chorizo, butter, leeks, garlic, carrots, thyme and bay leaves. Cover and cook gently until the leeks have softened.
Place the chicken on top of the vegetables in the casserole dish, pour over the cider, then cover and cook in the oven for 1 hour. Remove the lid from the casserole dish and turn the oven up to 200C/Gas 6. Continue to cook for another 20 minutes or until the chicken skin is browned.
Remove the chicken from the casserole and onto a carving board, cover with foil. Skim the excess fat from the surface of the vegetable juices, then place over a medium heat and simmer vigorously for 5 minutes to reduce. Season to taste with more salt if needed.
To carve the chicken, remove the legs and cut each one in half at the joint. Carve the breast in slices. Use a slotted spoon to put the chorizo and vegetables onto the centre of the plates and place the chicken on top. Spoon the cooking juices over to serve.
(Original recipe from Rick Stein’s Spain, BBC Books, 2011.)