- 4 free-range chicken leg-and-thigh portions
- Sea salt and freshly ground white pepper, to taste
- Flour, for dusting
- 45 g butter
- 120 g chorizo, sliced
- 1 large onion, sliced
- 3 garlic cloves, sliced
- 1½ red peppers, sliced
- 1½ yellow peppers, sliced
- 1½ green peppers, sliced
- 4 T chicken stock
- 3 T white wine
- 6 fresh thyme sprigs
- Saffron-infused rice or sourdough bread, for serving
Preheat the oven to 160°C. Season the chicken, then dust with flour.
Melt the butter in a deep roasting pan and gently fry the chicken until golden.
Set aside the chicken and fry the chorizo in the same pan for 3 minutes, then add the onion and fry gently until glazed.
Add the garlic and the peppers to the roasting dish. Pour the chicken stock and wine into the dish, stir and add the chicken and thyme sprigs.
Roast for 20 minutes, turn the vegetables and chicken, and roast for a further 20 minutes.
Turn the vegetables again and roast for a further 10 –20 minutes, or until the chicken is cooked through.
Serve with saffron-infused rice or sourdough bread.