Slow-cooked chicken with chorizo and cider-and-Parmesan dumplings

June 17, 2020
Slow-cooked chicken with chorizo and cider-and- parmesan dumplings

RECIPE AND STYLING BY SARAH GRAHAM

PHOTOGRAPH BY CURTIS GALLON

Slow-cooked chicken with chorizo and cider-and- parmesan dumplings

Serves: 4 - 6
Total Time: 1 hr 15 mins

Ingredients

  • CHICKEN

  • 8 chicken thighs, skin on
  • salt and freshly ground black pepper, to taste
  • 1 tsp dried thyme/leaves of 4 – 6 fresh thyme sprigs
  • 2 tbsp olive oil
  • 15g salted butter
  • 3 medium red onions, peeled and roughly chopped into sixths
  • 1 x 225g chorizo, sliced
  • 2 garlic cloves, peeled and chopped
  • 1 red chilli, seeded and chopped/1 tsp dried chilli flakes
  • 300ml cider
  • DUMPLINGS

  • 50g salted butter, softened
  • 100g self-raising flour + extra, if needed
  • 50g Parmesan/any other hard cheese of your choice, grated
  • 2 – 3 tbsp double-cream plain/ Greek yoghurt
  • 1 tsp fresh rosemary, chopped
  • salt and freshly ground black pepper, to taste
  • fresh flat-leaf parsley sprigs, to garnish

Instructions

1

For the chicken, preheat the oven to 180°C. Season the chicken thighs to taste and scatter with the dried/fresh thyme.

2

Heat the olive oil and 15g salted butter in a stove-to-oven casserole dish (with a lid, for later use) over high heat and brown the chicken, about 3 minutes on each side. Remove from the pot and set aside.

3

Reduce the heat to medium, add the onions and chorizo, and fry, stirring often, for 3 minutes. Add the garlic and chilli, and fry for a further 2 minutes. Remove from heat, return the chicken to the casserole dish and add the cider. Cover the dish with the lid and bake in the preheated oven until the chicken is cooked, about 40 minutes.

4

For the dumplings, combine the 50g salted butter along with the remaining ingredients in a large bowl until a soft dough has formed. If the dough is too wet, add a little more flour – it should not stick to your hands excessively. Roll pieces of the dough into palm-sized balls and set aside.

5

Remove the casserole dish from the oven, arrange the dumplings on top of the chicken, return to the oven and bake, uncovered, until the dumplings are puffy and golden, about 10 minutes.

6

Serve immediately, garnished with the fresh flat-leaf parsley sprigs.

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