Day 19 | 30 Days of 30 Minute Dinners

• เวลารวม: 15 minutes

ส่วนผสม

CHICKEN

600g/1.3lb boneless skinless Chicken Thighs (preferably 6 even-sized thighs)

1 1/2 tsp Smoked Paprika

1 tsp Dried Oregano

1/2 tsp EACH: Garlic Powder, Salt

1/4 tsp EACH: Onion Powder, Black Pepper

1/8-1/4 tsp Cayenne Pepper

1 tbsp Olive Oil

SAUCE

1 small White Onion

100g / 3.5oz diced Spanish Chorizo (I buy pre-diced)

2 cloves of Garlic

60ml/1/4 cup Dry White Wine

180ml/3/4 cup low-salt Chicken Stock

180ml/3/4 cup Double/Heavy Cream, leave at room temp

20g/1/4 cup freshly grated Parmesan

1/2 bunch of Fresh Basil (~15g)

175g/6oz Baby Plum Tomatoes

วิธีทำ

Season both sides of the thighs. Heat oil in a large pan over medium-high heat. Add thighs & fry both sides until lightly charred/cooked right through the centre (4-5mins each side depending on size). If they start charring too aggressively just lower the heat slightly. Remove & place to one side. Lower heat to medium.

During this time finely dice the onion & garlic, halve the tomatoes & roughly dice the basil. If you need to grate the parmesan, make the stock & dice the chorizo do this now too (make sure it’s diced nice & small). If you run out of time you can do this as you fry the onions.

Add onion to the leftover fat in the pan & fry until it begins to soften. Add chorizo & fry for 2mins, then fry garlic for 30secs. Add wine, raise the heat & bring to a rapid simmer. Cook for around 2mins until it almost completely evaporates. Lower heat slightly.

Add stock, cream & parmesan & give it a really good stir to blend. Simmer fairly rapidly for 3-4mins until the sauce thickens, stirring frequently. Add tomatoes, basil & chicken resting juices & gently simmer for a couple of minutes until the tomatoes begin to soften.

Add chicken for a min or so to warm then serve!