As top chef James Martin’s stylish and practical range of kitchen essentials comes to ACHICA this weekend, we thought it would be timely to share a delicious recipe from the Saturday Kitchen star himself. Try this James Martin Chicken with Red Peppers, Chorizo and Chilli recipe and no doubt you’ll be in food heaven…
‘This dish uses the fantastic produce I found in one of the many brilliant markets around Spain, and I ate it a lot while I was out there recently,’ says James. ‘Picante cooking chorizo is the type to look for, as it’s full of flavour and spice. The Spanish wood-roasted red piquillo peppers that you can buy in jars can be added too. Adding some new potatoes to the pot makes it a perfect one-pot meal, or eat it with crusty bread and a green salad.’
James Martin’s Chicken with Red Peppers, Chorizo and Chilli recipe
4 red peppers
350g cooking chorizo
1 x 1.5kg chicken, giblets removed
400ml white wine
40ml olive oil
2 large or 3 small shallots
6 tbsp fresh flat-leaf parsley leaves
1 red chilli
1 green chilli
2 tbsp fresh oregano leaves
1/2 bunch fresh chives
2 tbsp sherry vinegar
2 tbsp olive oil
juice of 1 lemon
sea salt and freshly ground black
Preheat the oven to 180C/350F/Gas mark 4. Deseed the peppers and cut them lengthways into 8 strips. Cut the chorizo into 1cm slices. Place the peppers and chorizo in a large casserole dish or roasting tin, then put the chicken on top. Pour the wine over, then drizzle with the olive oil and season with salt and pepper. Cover with a lid or foil and cook for 1 hour.
Remove the foil or lid and cook for a further 30 minutes.
While the chicken is cooking, finely chop the shallots, parsley, red and green chillies, oregano and chives. Place all the sauce ingredients into a bowl, mix well, then season with salt and pepper. Pour the sauce ingredients over the chicken while it’s in the pot and take to the table to serve.
Recipe taken from Slow Cooking: Mouthwatering Recipes with Minimum Effort by James Martin. Published by Quadrille. Photography by Tara Fisher.
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Emily Peck, Editor
View all posts by Emily Peck, Editor