Let her down - friend
I feel worse now - depression
7pm and the bra is off - comfort
Chicken and chorizo recipe from Samsmum
Ingredients8 chicken thighs (2 per person, trimmed of excess skin - though I leave the skin on to add to the flavour)
390g chorizo sausage (chopped into 2cm or 3/4 inch squares)
2 medium onions (diced)
2 tins of chopped tomatoes
Garlic (to taste - approx 3 to 4 cloves)
1/2 litre (1 pint) chicken stock
Glass of white wine (optional)
Small new potatoes (allow 4 for each person)
Vegetable oil, for frying.
Handy HintYou can add Pearl Barley for a thicker sauce, when you add the onions and tomatoes, but remember to ensure that there is enough liquid to poach the potatoes at the end. You can add tomato puree if desired for a stronger tomato flavour, or even better sundried tomato paste.
Method1. Heat a very small amount of oil in a frying pan, gently brown the chorizo pieces. This will turn the oil red and more oil will be released. Strain and remove chorizo to a spare dish.
(Note - check the amount of oil, sometimes the sausage releases a lot and it may be too much, if so reserve it in a bowl in case you need it later)
2. Fry the chicken pieces until golden brown in the remaining oil.
Strain and add to the chorizo.
3. Gently fry the chopped onions and garlic in the remaining oil, topping up with any reserved oil if needed.
4. Place the chicken and chorizo in a suitable casserole dish, pour over the onions, garlic, and the chopped tomatoes, and add the thyme, season to taste.
5. Deglaze the pan, (if there is not too much oil in the pan) by pouring some of the chicken stock into the pan on a high heat until it bubbles, (you could use a glass of white wine to do this if using).
6. Pour the liquid from the pan and the remainder of the stock over the chicken mix, ensuring that all is covered with a little to spare.
Bake in a medium oven for about an hour, depending on how large the chicken thighs are. About 20 minutes before the end, drop in the potatoes and return to the oven.