This is a piquant, saucy dish designed to wake up jaded midweek taste buds: brined free-range chicken pieces (breasts on the bone this time) in a delicious, Spanish-inspired sauce of browned, smokey chorizo, black olives and crushed tomatoes. It's also beautifully simple to finish at home. Defrost before sting in a 200C oven for 30-35 minutes, uncovered, until the chicken is golden and the juices run clear when the thickest part of the breast is pierced with a skewer or knife. Small will be two breasts of chicken on the bone with wing, plus sauce and bits, the large will be four.
Free range chicken, salt, chorizo, red onions, bay leaves, white wine, garlic, tomatoes, black olives, olive oil, oregano.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve this dish with pasta or mash or simply with crusty bread to mop up the juices. A green salad would go well on the side.