July 13, 2015 — Main
‘…Dad’s at his best here because it’s all about the sauce… sauce, sauce, sauce. Read how it’s done below. We ran out of bread very quickly.’
We'd love to see a photo when you plate up, please share #WhatDadCooked
Share this yummy recipe with a friend on WhatsApp
Follow us on Instagram — @WhatDadCooked
8 or more chicken thighs with skin and bone.
2 red onions
6 cloves of garlic sliced
1 red and 1 green pepper
4 cooking chorizo
Small pack of button mushrooms
1 red chilli or more to taste
1-2 tsp smoked sweet Spanish paprika
125ml white wine, stock or water
250ml chicken stock
Lemon, salt and pepper, parsley to garnish
1 tsp oregano
4 small bay leaves
Please also share and drop us a comment further down the page.
Braise, sauté or stew?
This braise is similar to classics such as the Italian cacciatore or French chasseur, coq au vin or fricassee – all types of sauté, stew, or braise: the chicken can be marinated, browned or cooked without browning. It can be cooked with most types of vegetables and it can be cooked with water, wine, stock, tomatoes or cream. The dish can be prepared as a homely and rustic stew, or refined and elegant braise.
This dish, and others like it, are an essential template for the home-cook. The meat can be changed to lamb, pork or beef. Try swapping round the vegetables and flavourings to make characteristic regional dishes from around the world e.g. here tomatoes, chilli, peppers, chorizo and paprika give the dish a Spanish flavour – but you could use wine and chicken stock instead of tomatoes, celery, green beans or haricot beans, tarragon and lemon to give it a more sophisticated French flavour.
This braise turns the humble chicken thigh into a sumptuous Spanish feast. Just the ticket for a rainy Sunday or a sunny Saturday evening in the garden. This dish is all about the savoury sauce – you’ll want to make sure you have loads of crusty bread to mop it up.
The chorizo, peppers and smoked paprika give this dish a real taste of Spain. You can build on these flavours using dried Spanish chillies such as guindilla and ñora instead of fresh – or try using fino sherry instead of wine or infusing saffron in the chicken stock.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
Sign up to the WDC newsletter for the latest recipes, foodie stories and ingredient specials!