Empty My Fridge
My Favourite One Pot Recipe
Ingredients
- Chorizo · diced chopped250 g
- Chicken thigh · boneless skinless1 kg
- Extra virgin olive oil1 tbsp
- Cherry tomato500 g
- Tomato · diced400 g
- Garlic · crushed6
- Basil4–5
- Thyme5 g
- Apple cider vinegar1 tbsp
- Bread · toasted
Instructions
- Preheat the oven to 180°C (350°F).
- Place a large high-rimmed pan or pot over medium heat, add the chopped chorizo and cook for 3 to 4 minutes, until the fat has rendered and the chorizo is golden. Remove it from the pan.
- Increase the heat to medium-high, add the chicken thighs and sear for 3 minutes on each side, until golden.
- Add the cherry tomatoes, diced tomatoes, crushed garlic, basil stems, thyme, balsamic vinegar and seasoning to taste. Mix well and bring to a simmer.
- Transfer the pan to the preheated oven and roast for 45 minutes, until the tomatoes have reduced and caramelised. Carefully remove from the oven.
Summarized from Chef Jack Ovens's video. Watch it for the details.
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