Roasted chicken with chorizo on a bed of root vegetables and cabbage

Waitrose saved our Sunday dinner (again)
Originally uploaded by Manne.

Building from a Waitrose recipe, we made this for Sunday dinner. While their recipe was basically just the chicken on cabbage and chorizo, served with potato mash, we decided to whack a load of various veggies in there and let it all roast together in the same pan. 

Lazy buggers, we are.

Simple as day, and in Waitrose's own words "quick to prepare, lovely mix of flavours".

While I am at it I'd like to recommend these sausages from Unearthed that we found through the Waitrose recipe. The little kabanos snacking sausages are brilliant on a plate with some Comté cheese...

Mini sausages from Unearthed, delish
Originally uploaded by Manne.

Ingredients (serves 2 hungry piggies)

2 carrots
1 parsnip
1 swede, diced
1 leek, sliced
1 pointed spring cabbage, shredded
1 onion, cut in clefts
1 pack cooking chorizo (250 gr)
4 chicken legs
2 tbsp sherry
rosemary, 4 fresh sprigs
garlic, 4-6 whole peeled cloves
olive oil
salt
black pepper

Method

Heat your oven to 200 degrees Celsius.

Start with cutting the root vegetables and onion in rough pieces, chop up the chorizo, peel the garlic cloves, place it all in a roasting tray. Drizzle with some olive oil, splash in the sherry.

Add the chicken legs to the tray and rub it all around, getting some of the oil and sherry on the chicken. Then place the legs skin side up and season with salt and pepper.

Roast for 20 minutes.

Remove tray from oven and lift chicken out on to a plate. Mix the cabbage and leek into the vegetables and chorizo, give it all a good stir. See how the chorizo has released its juices, all that lovely bronze colour? You want some of that to rub off on the cabbage and leek.

Put the chicken back on top, return tray to oven and roast for another 35 minutes.

Chicken should be golden in colour, and when cooked through no pink meat should be seen near the bone in the thickest part.

Place a few good spoonfuls of vegetable mix on a plate, rest a leg (or two...) on top and drizzle with the juices from the pan.

Serve with a rich red wine that survives the spiciness from the chorizo. Waitrose recommends Vina Fuerte Old Vine Garnacha, Catalyud, Spain.

Why not, I say.

Comments

[Paz]

delicious!

paz

[Manne]

Thanks! :)

I was skeptical at first, figured the veggies wouldn't cook nicely among all that cabbage and leek, but it came out really tasty.

// Manne

[LexEat!]

I'm not mad on chicken, so it can only be improved by chorizo!! YUMMY!

[Manne]

I am thinking about trying it out with duck legs instead... Ooh, that juicy fat. Wonder if it would go with the spiciness of the chorizo though?

// Manne