Chicken & Chorizo Traybake from the Woodfired Oven
What a great dish this is – when we made it, everything went quiet afterwards as the whole team was tucking in as it was so delicious. Just think – a one pot meal so not much washing up, lots of flavours, lots of colours and you can do all the prep in advance. Literally winner winner, chicken dinner!!
Check out the video on our Youtube channel here and do subscribe for regular updates – we put up new woodfired recipes and technical advice every week.
1 medium chicken, cut into 8 pieces or 8 chicken thighs, with skin on and bones in
3 medium onions, peeled and cut into wedges or a mix of shallots and onions
100g cooking chorizo, cut into 1cm cubes
5 garlic cloves, peeled and whizzed to a puree with 2tbsp olive oil
1 pinch ancho chilli flakes – or whatever you have
400g small potatoes, cut in half if necessary
150ml dry white wine
400g tin chopped tomatoes
100g cherry tomatoes, halved
Fresh thyme – a few sprigs
Salt and Pepper
Oven State, equipment etc
2-3 Mississippi so 250-300C/480-570F with a small fire burning to brown the chicken
A heat deflector is really useful to prevent side scorch, keep the oven tidy and lift the flames up for great grilling.
Door on but off to one side so the fire can keep burning and the heat in the oven stays up.
A flat roasting tin
- Heat the roasting tin in the oven for a few minutes before adding 2tbsp olive oil.
- When the oil is hot add the onions and the garlic and stir well. Cook for a few minutes stirring regularly so they don’t burn and the onions start to soften.
- Add the potatoes and stir into the oily/garlicky onions. Cook for a few minutes until they are starting to brown.
- Add the white wine, the chorizo, the dried chilli and the tin of chopped tomatoes. Season well. Put the tin in the oven for a few minutes until the tomatoes start to dry.
- Put the chicken pieces on top of the tomato mixture, nestling them down. Sprinkle over the thme sprigs and the cherry tomatoes keeping the chicken skin uncovered. Drizzle some more olive oil over the chicken pieces – about 2tbsp – and sprinkle with salt.
- Put the tin in the oven and put the door on but to one side so the oxygen can reach the fire. If you need to build up the flames again, add a few SMALL stick to the embers.
- Cook the chicken for 10 minutes and then turn the tray round and cook for another 8-10 minutes until the meat is at 75C; use a probe thermometer to make sure.
- Serve at once with some good bread; maybe a foccaccia from the woodfired oven.
Our friends at Michael Sutton’s Cellar suggest a Chardonnay which would sing with this dish or perhaps for a red an old vine Carignan. They sound perfect!