This one-pot chicken with chorizo and Nduja bake makes such a beautiful family meal. Delicious and quick to make, perfect for that end of a long exhausting day. One of these days when you come home and you just want to have a delish comfort meal. A meal that is ready in no time and takes little prep to get to the table. I am always up for such dishes and I am sure you are too.
One-pot meals, in general, are wonders, such time savers and fuss-free to cook. This one-pot chicken, chorizo and nduja dish is that perfect meal for any time in the year, particularly great for cold season.
I have used chorizo not only for a nice flavour but also for a really nice deep red colour.
Chorizo is a really nice ingredient to add to this dish. It gives a great flavour as well as colour but if you do not like it or cannot eat it you can replace this with any sausage. You may want to add some paprika to achieve a nice deep red colour to this dish.
Cooking means and time:
I have started off cooking this on the stove and finished it in the oven to reduce the juices nicely and cook the chicken and the potatoes to perfection. It can however, be made just on the stove or just in the oven, however you wish or fancy. I chose to make it using both means because I had time but if time it’s not on your side, put all in one pot and allow it to bake for approximately 45 min at 190°C or 375°F.
If you don’t have a skillet you can use any tray or ovenproof dish the size you desire.
I personally love cooking in a skillet, the food tastes clearly different and that’s a lot better I’d say. Here are some other skillet dishes to enjoy or why not try this Thai style roast chicken, absolutely delicious too.
This chicken, chorizo and nduja bake is best to serve with cous cous, rice ot a nice crusty bread. Absolutely delicious and what comfort food should be all about.
Let’s get cooking folks, apron on, chopping board out spirits high and let’s get all the fun started.
One pot chicken, chorizo and nduja bake
- chopping board
- 4 chicken legs cleaned and trimmed of excess fat
- 100 ml creme fraîche or heavy cream
- 400 g potato small salad potatoes
- 250 g mushrooms
- 200 g chorizo diced into small cubes
- 200 ml chicken stock
- 2-3 tbsp Nduja sauce or paste mixed into the chicken stock *
- 1 onion or leek roughly chopped
- 2-3 garlic cloves
- 3-4 sprigs fresh thyme
- 1/2 tsp salt
- 1/3 tsp black Pepper freshly ground
- Pre-heat the oven at 190°C or 375°F.
- Placed the skillet onto medium fire and brown the chicken legs on both sides for about three minutes on each side.
- Add the thoroughly washed potatoes (skin on) and cook covered for about 5 minutes occasionally tossing the potatoes around.
- Add the chorizo, garlic, onion or leek and cook for a further 2-3 minutes. You should have some oil from the chicken but the chorizo will also release some which you can reduce by absorbing some with a paper towel. See recipe notes.
- Add the sliced mushrooms and cook until nicely coated and slightly brown.
- Add the chicken stock mixed with the Nduja sauce or paste, (I used Sacla Nduja pesto sauce), the heavy cream (creme fraiche) and some of the thyme leaves. Season with salt and pepper to taste. Leave some thyme sprigs for garnishing at the end.
- Place the skillet in the oven and allow the stock to reduce for about 30- 35 min.
- When juices are reduced to the desired level, take out of the oven and get ready to serve.
- Serve it with a nice rustic bread, on rice, bulgur or couscous and with some nice boiled green beans, broccoli, asparagus or whatever greens you like or fancy. Enjoy!