This is the ultimate weekday dinner as it cooks in one roasting tray, and with excellent results. We made it as we had left-over chorizo and potatoes from the previous weekend and some chipotle paste in the fridge.
Wine Suggestion: The robust flavours of smoky chipotle and the chorizo beg for a Spanish red like the Cantos de Valpiedra from Rioja. Smooth and elegant, but with a deep aromatic core of dark fruits and layered spices, and a long, refined finish.
Chipotle chicken with leeks & chorizo – serves 2 (easily doubled)
- 4 skin-on chicken thighs
- 1 tsp chipotle paste
- 1 large leek, cut into thick slices
- 250g baby new potatoes
- olive oil
- 100g diced chorizo
Heat the oven to 200C/180 fan/gas 6.
Put the chicken thighs into a large baking tray, then brush with the chipotle paste and season with some salt and pepper.
Spread the leeks and potatoes between the chicken. Drizzle the veg with a little bit of oil and toss but don’t be tempted to add too much as there will be plenty of fat released from the chicken and chorizo as they cook.
Roast for 30 minutes, tossing the veg halfway through.
Add the chorizo, then season the veg and roast for another 20 minutes until the potatoes are browned and the chicken cooked through.
Jono & Jules do food & wine 
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