Chicken and Chorizo Stew with Garlic and Herb Dumplings
Course
Main Dish
Cuisine
British
,
Chicken
,
Meat
,
Spanish
Servings
Prep Time
4
People
10
Minutes
Cook Time
2
Hours
Servings
Prep Time
4
People
10
Minutes
Cook Time
2
Hours
Ingredients
750
g
chicken thighs
200
g
chorizo
diced
1
onion
4
Garlic clove
2 for dumplings, 2 for stew
125
ml
red wine
1
tin chopped tomatoes
1
chicken stock cube
2
tbsp
black olives
100
g
red pepper
25
g
Plain Flour
125
g
dumpling mix
1
tbsp
fresh parsley
1
tsp
fresh thyme
Instructions
Preheat the oven to 125 degrees.
Cut the thighs in half, chop the onion, slice the red peppers and crush the garlic.
In a casserole dish, soften the onion in oil for 5 minutes. Add half the crushed garlic and cook for a further 1 minute.
Stir in the chicken thighs and chorizo.
Crumble in the stock cube and stir in the flour.
Add wine, the tinned tomato and a quarter tin of water.
Cover and place in the oven for 1.5 hours at 125 degrees.
Meanwhile, make the dumplings mix as per pack instructions. Mix in the rest of the crushed garlic, parsley and thyme.
Form dumplings into golf ball sized pieces.
Remove the casserole from oven and add the sliced peppers and olives.
Arrange the dumplings on the top and bake for a further 20 minutes with the lid off.
Season to taste and serve.
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