Chicken, Peach and Chorizo Fricassee
Adapted from Ricardo Cuisine
For a new spin on peaches, try them with chicken and chorizo! Spicy, savory and sweet, this dish pairs well with rice or salad and will satisfy the hungriest peach lovers.
INGREDIENTS
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3 tablespoons (45 ml) olive oil
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4 chicken thighs, with the skin and bones
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4 chicken drumsticks, with the skin
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2 onions, each cut into 8 wedges
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4 cloves garlic, finely chopped (or minced garlic)
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1/4 teaspoon (1 ml) crushed red pepper flakes
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6 oz chorizo sausage, cut into 1/4-inch (1/2-cm) thick slices
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2 slicer tomatoes, cubed
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1 yellow bell pepper, seeded and cubed
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1/2 cup (125 ml) white wine
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2 peaches, pitted and each cut into 8 wedges
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Salt and pepper
INSTRUCTIONS
- With the rack in the lowest position, preheat the oven to 375°F.
- In a large ovenproof pan, fry the sage leaves in the hot oil until crispy. Set aside on paper towel.
- In the same pan, brown the chicken and onions in the sage-flavored oil. Add the garlic and pepper and cook for 1 minute. Add the chorizo, tomatoes, pepper flakes, and white wine. Top with the chicken pieces, skin side up. Bake for about 45 minutes, uncovered. Add the peaches and bake uncovered for 15 minutes. Season with salt and pepper. Top with fried sage leaves.
- Serve with white rice, and salad on the side.
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