James Martin's chicken with red peppers, chorizo and chilli
Skill level: Bit of effort
Bored of the same old roast chicken? James Martin has given the recipe a Spanish-style twist by teaming it with red peppers and spicy chorizo. The wonderfully powerful flavours are the perfect complement to the chicken - which absorbs them right into the succulent meat. If that's not enough, you can finish off the dish with a drizzle of the punchy sherry vinegar and chilli sauce. James suggests adding new potatoes to the roasting pan to turn this recipe into a one-pot wonder.
- 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
- 6tbsp fresh flat-leaf parsley leaves
- 1 red chilli
- 1 green chilli
- 2 tbsp fresh oregano leaves
- ½ bunch fresh chives
- 2tbsp sherry vinegar
- 2tbsp olive oil
- Juice of 1 lemon
- Sea salt and freshly ground black
If you're not a fan of chilli remove the green and red chillies in the recipe and cook without
- Preheat the oven to 180°C/350°F/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 by James Martin, published by Quadrille (£20, hardback) Photos ©TARA FISHER