• Lucie Ellis

82. Fave Chicken Dinner


I’ve been making a version of this for ever, everyone has a creamy chicken stew type thing, my sister calls hers ‘camping chicken’ and mine has bacon, chorizo and loads of veggies but no proper title! The tomato juices and chorizo oil mingle into the creamy stock making it irresistible. As my charming family pointed out (when I though about calling it ‘One Pot Chicken’) although this ends up in one pot you do use a couple others to make it, but not that many. Not every pan in the kitchen like some people. Anyway it’s lush, can be pimped/riffed with whatever you’ve got, and is a big bowl of delicious comfort.

For 4:

3 banana shallots

2 cloves garlic

2 red peppers

300g new potatoes

300g cherry tomatoes

100g bacon lardons

100g cooking chorizo or 3 tsp n'duja paste

3 skinless chicken breast

2 handfuls of peas

2 large handfuls spinach

3 small courgettes

150ml chicken stock

150ml cream

20g Parmesan

Heat the oven to 180. Peel and half the shallots lengthways, peel and slice the garlic, and deseed the peppers and cut into large chunks. Place in a roasting tray with a glug of olive oil, salt and pepper and roast for 20 minutes. Meanwhile boil the potatoes til soft, then drain.

Cube the chorizo and cut the chicken into thin strips. Fry the lardons in a large casserole for 2 minutes then add the chorizo and cook for 2 more. Remove with a slotted spoon then fry the chicken in the residual fat til browned all over; about 4 minutes.

After the peppers have had 20 minutes add the tomatoes to the roasting tray, toss together and return to the oven for 10 minutes.

Cut the courgettes into 2cm chunks and fry over a high heat with a glug of olive oil in a small frying pan for 3 minutes, turning half way, til blistered on the edges. Set aside.

Cut the cooked potatoes in half and add to the chicken, return the bacon and chorizo to the pan, throw on the peas, spinach and stock, season, pop on a lid and bring to the boil, then simmer for a minute to wilt the spinach. Pour on the cream and grate in the Parmesan, then as soon as it comes back to the boil tip in the contents of the tomato tray and the courgettes, give it all a shake to mingle, taste and check the seasoning.

Spoon into big bowls and eat as is or top with fresh basil pesto.


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