30/07/2026
So .... here goes:
Enough for 3 people depending on what you wish to combine it with .... we just had it in a bowl with some nice bread but pretty sure it would be good on rice or some roasted new potatoes and veg etc.
For the Chicken
2 x chicken breasts cut into good bite size pieces (you can use thighs)
1.5 tsp smoked paprika
1.5 tsp oregano
1 tsp garlic powder
1 tsp onion powder
Half tsp salt
A decent grind of black pepper
Quarter tsp Cayenne pepper
Put all in a bowl and mix well with you hands. Set aside.
Half a chorizo (100g). I use the spicy one from Aldi. Cut lengthways into 4, remove the outer skin, then slice each one into about 6mm pieces. You don't want them too large or it takes over the dish.
1 medium onion, finely chopped
3 cloves garlic (crushed with garlic press, ensuring you get all the bits out of the press too)
60ml dry white wine (I used chardonnay from Aldi)
180ml chicken stock (I used a full Aldi chicken stock cube)
180ml double cream
20g parmesan cheese, finely grated
Dried basil ... Just shake quite a bit in 😁
175g baby plum toms (again, I used Aldi's) chopped in half
I had a little bit of coriander, so I threw that in near the end
Couple of squirts of lemon juice, or probably half a proper lemon if you have
Method
Add 2 tbsp extra virgin Olive oil to a frying pan and heat to medium high. Once hot, add chicken pieces and swizzle around to they all get oil on all side. After 2 mins, turn each piece. If they are getting too crispy, turn the heat down. You are looking for crispy, not black! Take chicken out and put on a plate for now.
Turn heat down a little. Add 2 more tbsp oil and throw onions in. Put lid on if you have one. Keep stirring every now and again. You want them pretty much cooked through but not browned.
Add chorizo pieces and mix well. Let them cook for 2 mins.
Add halved tomatoes and stir in. Cook for 2 or 3 mins.
Add garlic and mix for 1 minute
Add wine and scrape anything up from bottom of pan. Cook until there is very little wine left
Add the stock .... turn heat up so it simmers rapidly. Leave for around 5 mins.
Turn heat down to low and leave for a few minutes (you can even take off heat altogether).
Add the parmesan and stir in.
Add the double cream and keep stirring until it is combined with the sauce.
Keep on low heat and stir frequently.
Add the lemon juice and stir in.
When you are happy with the sauce consistency (not too thin), add the chicken to the pan. Keep on low for around 5.mi s till chicken heats up.
*note
You can make the sauce and fry the chicken hours ahead, heat and add chicken when ready to eat
The addition of the wine and lemon juice takes away the potential stodge of the cream
Do NOT add any more salt other than the small amount in the Chicken mix. You will find it is salty enough (or can add more for your own taste).
Enjoy! 😁
