Chicken With Sherry Vinaigrette And Piment D Espelette
Recipe rating
4.6 out of 5 based on 1618 reviews
Description
Delicious Chicken With Sherry Vinaigrette And Piment D Espelette using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 60 min. Enjoy!
Raw Ingredients
Onions Quarters Bell Pepper Seeds Strips Bell Pepper Seeds Strips Cloves Chicken Pieces Piment D’Espelette Chilli Powder Online Specialty Food Stores Tsp Pepper Flakes Sherry Lemon Juice Chorizo Thick Pieces Oil Oz Chicken Stock Water Plum Tomatoes Lengthwise Sea Salt Ground Pepper Globe Artichokes Oil Tbsp Sherry Vinegar Piment D’Espelette Cloves Frisee Leaves Yellow Parts Bell Peppers Seeds Bunches Spring Onions Onion Flatleaf Parsley Leaves
Ingredients With Quantity
- 2 Small Red Onions, Cut Into Quarters
- 1 Red Bell Pepper, Cored, Seeds Removed, Cut Into 1Cm/ 1/2In Thick Strips
- 1 Green Bell Pepper, Cored, Seeds Removed, Cut Into 1Cm/ 1/2In Thick Strips
- 6 Garlic Cloves, Thinly Sliced
- 1 Chicken, Weighing About 1.6Kg/3Lb 8Oz, Cut Into 8 Pieces
- 2 Tsp Piment D'Espelette (Red Chilli Powder), Available Online Or In Specialty Food Stores
- 1 Tsp Crushed Red Pepper Flakes
- 250Ml/9Fl Oz Dry White Sherry
- 1 Lemon, Juice Only
- 125G/4 1/2Oz Fresh Chorizo, Cut Into 5Mm/ 1/4In Thick Pieces
- Extra-Virgin Olive Oil
- 250Ml/9Fl Oz Chicken Stock Or Water
- 4 Plum Tomatoes, Halved Lengthwise
- Sea Salt And Freshly Ground Black Pepper
- 2 Large Globe Artichokes
- 5 Tbsp Extra-Virgin Olive Oil
- 1 1/2 Tbsp Sherry Vinegar
- 1 Tsp Piment D'Espelette
- 2 Garlic Cloves, Finely Chopped
- 125G/4 1/2Oz Frisee Leaves, White And Light Yellow Parts Only
- 2 Red Bell Peppers, Cored, Seeds Removed, Diced
- 2 Bunches Of Spring Onions, Trimmed, Thinly Sliced
- 1 Small Red Onion, Thinly Sliced
- 4 Tbsp Fresh Flatleaf Parsley Leaves
Directions
- To prepare chicken, place the onions, bell pepper seeds and cloves in a bowl. Let them sit for 30 minutes, preferably more.
- Preheat a large flameproof casserole on medium high heat. Ad the chicken and saute until nicely browned and crispy, turning over every few minutes.
- Turn the heat down to medium and toss the chicken with the spices, sherry and lemon juice, then add the chicken stock. Cover and cook for 30 minutes, turn the chicken pieces over halfway through, so they are evenly covered.
- Once the chicken is cooked, remove the lid and turn the heat up. Add the chorizo, cover and let cook for another 15 minutes or until it has cooked through.
- To make the vinaigrette combine the oil, vinegar and piment d espelette in a small bowl. Season with salt and freshly ground pepper.
- Divide the frisee between four plates. Arrange the chicken and chorizo on top. Pour over the vinaigrette, garnish with spring onions, scallions and parsley, and serve.
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