Edwards says; “A perfect dish for all the family to enjoy!”
- 4 chicken breasts
- 3oz/75g chorizo-chopped into small chunks
- 6-8 mushrooms-sliced
- 2 cloves of garlic
- 1 medium onion-chopped
- 1 leek-cut into chunks
- 1 tin chopped tomatoes
- 5floz/150ml chicken stock
- 2 tablespoons cream
- 1 glass of white wine
- Thyme sprigs
Preheat the oven to 170C/325F/Gas Mark 3
Heat a large pan with a little oil and cook the chicken breasts, skin side down, until they are golden brown.
Transfer to a casserole dish or baking tray lined with parchment paper and place a couple of thyme sprigs on top of each breast of chicken.
Meanwhile return the pan to the heat and add in the onions, garlic, leeks and mushrooms together with the chopped chorizo to the pan and fry for a couple of minutes or until the vegetables have begun to soften.
At this stage add in the white wine and allow this to reduce for a moment or so.
Season the mixture now with salt and black pepper.
Pour in the chopped tomatoes, chicken stock and the cream at this stage and allow the liquid to come to the boil.
Pour this entire mixture over the chicken breast and bake in the preheated oven for approximately 45-50 minutes.
Serve with some rice or with some crispy roasted potatoes.