About this recipe:A whole chicken is cut into pieces, browned and then baked with a creamy mixture of white wine, mushrooms, olives, capers and chorizo. Instead of chorizo, you can use bacon, pancetta, ham or any other cured pork.
JoAnn M. Jarrach
1 whole chicken, cut into pieces
salt and pepper to taste
4 tablespoons olive oil
2 onions, thinly sliced
100g fresh sliced mushrooms
1 (400g) tin whole plum tomatoes
1 (297g) tin condensed cream of mushroom soup
250ml white wine
4 tablespoons pitted green olives
4 tablespoons black olives
2 tablespoons capers
225g chorizo sausage, sliced
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Method Prep:15min › Cook:40min › Ready in:55min
In a large frying pan heat oil over medium heat. Season chicken pieces with salt and pepper to taste and brown chicken in hot oil. Remove chicken from frying pan. Set aside.
In same frying pan saute onions and mushrooms until translucent. Return chicken to frying pan and add the tomatoes, soup and wine. When liquids start to simmer add the green olives, black olives, capers and chorizo. Cover frying pan and let simmer for 30 minutes.
Preheat oven to 180 C / Gas 4. Remove frying pan cover, pour frying pan mixture into a baking dish and bake in preheated oven for about 15 minutes, until chicken is tender and juices run clear.