This recipe is from my buddy Eleanor Walsh, a tour de force in the Irish food industry and all round fantastic person. Taken from her Eden book from a few years ago.
Ingredients:
6 chicken legs, skin on
2 white onions, sliced
12 cloves of garlic, skin on
100g chorizo, sliced thinly, diagonally
100g plain flour
1 tbsp sweet paprika
250ml white wine
250ml chicken stock
1 sprig rosemary, chopped
400g can of chopped tomatoes
400g can of cooked chickpeas
Method:
Preheat the oven to 180C. Mix the white flour and paprika in a bowl. Dust the chicken legs thoroughly in the flour and shake off the excess. Fry these in a little sunflower/whatever oil till browned all over. Set aside.
Heat an ovenproof casserole on the hob and add the chorizo. Keep it on the move with a wooden spatula, you don’t need to add oil because soon enough the fat will run. Then add in the sliced onions and whole cloves of garlic, cook them off for a while. Chuck in the rosemary and browned chicken legs, the wine and the stock, then bring it up to a slow simmer. Put on the lid and put it in the oven for an hour. After the hour has passed, remove the casserole from the oven and stir in the tomatoes and chick peas. The original recipe tells you also to add some Kalamata Olives, but I passed on these since the kids don’t like them. Stick the lid back on and cook for another half hour or so. I served this with steamed white basmati since the stew is kinda gloopy.
