Ingredients

• 2 tbsp vegetable oil
• 1 chicken
• jointed (you can ask your butcher to do this or buy chicken portions if you prefer)
• 570ml/1 pint hot chicken stock
• 1 onion
• peeled and quartered
• 2 cloves
• 1 large carrot
• halved
• 1 celery stick
• halved
• 2 bay leaves
• few sprigs fresh thyme
• 1 tsp smoked paprika
• 4 garlic cloves
• skin on
• slightly bruised using a rolling pin
• 1 tbsp plain flour
• 1 tbsp unsalted butter
• 4 tbsp brandy
• 110g/4oz cured chorizo sausage
• finely chopped
• salt and freshly ground black pepper
• 110g/4oz Manchego cheese
• grated (use parmesan instead if not available)
• 4 jacket potatoes
• baked
• 225g/8oz green beans
• cooked

Directions

• For the chicken
• heat the oil in a pan over a medium heat and cook the chicken portions
• turning frequently
• for about 5-6 minutes
• or until browned on all sides.
• Meanwhile
• bring the stock to the boil in a large saucepan. Stud one of the onion quarters with the two cloves and add to the pan along with the remaining onion quarters
• the chicken
• carrot
• celery
• bay leaves
• thyme
• paprika and garlic. Simmer very gently
• uncovered
• for 30-45 minutes
• or until the chicken just starts to fall apart. Remove the chicken from the pan and place into a roasting tin. Strain the stock through a sieve into a bowl.
• Preheat the oven to 180C/350F/Gas 4.
• For the sauce
• return the strained stock to the pan
• bring to the boil and simmer until the liquid has reduced by half.
• In a bowl
• for the sauce
• mash the flour and butter together to make a paste (this
• in chef terms
• is a beurre manié). Whisk this paste into the stock along with the brandy and simmer for 3-4 minutes
• until thickened and smooth. Add the chorizo and season
• to taste
• with salt and freshly ground black pepper.
• Pour this sauce over the chicken in the roasting tin and sprinkle over the grated cheese. Transfer to the oven and bake for 10-15 minutes
• or until the cheese is bubbling and lightly browned.
• To serve
• place portions of the chicken onto four serving plates and serve with the jacket potatoes and green beans.