This one pot dish is full of flavour and takes very little time and effort. Served with greens and Soft Sticky Polenta it makes a great, easy meal.
Using chicken on the bone adds extra flavour to the dish but you could easily use chicken breasts reducing the cooking time. However I find that breast meat dries out quickly, and the longer this dish braises the better the flavour.
Ingredients 2 large chicken cutlets (thighs with the bone)
1 small brown onion
2 cloves garlic
1 large portabello mushroom
2 tbsp. tomato paste
80 ml white wine
150ml chicken stock
Freshly ground black pepper
Soft Sticky Polenta Greens (I used rocket, but spinach or chard could be used)
Chop the chorizo, garlic and mushroom, slice the onion and set aside. Trim the cutlets removing excess skin and fat then rub the salt and pepper over the chicken.
Heat a large non stick saucepan and add the chicken skin side down and brown. No oil will be needed as the fat from the chicken should render down and add a frying medium.
When chicken is crisp and nicely brown turn over and cook the other side. This should take approx. 8 minutes.
Remove chicken from the pan and dispose of all the oil in the pan. Return the pan to the heat and add the chorizo, mushroom, onion and garlic.
Fry quickly then add the tomato paste and continue to cook. Return the chicken to the pan along with the wine, stock and 150 ml water. Bring to the boil, then cover, reduce heat and simmer for 20 -30 minutes turning the chicken 3 or 4 times during the cooking process.
When chicken is cooked correct sauce consistency with extra water if needed and correct seasoning.
Place polenta into a large bowl, place greens on top. Drizzle with quality Spanish olive oil the place cutelts on top. Spoon over the sauce and serve.