Mains

Chicken Legs with Chorizo under the Skin

Name: Chicken Legs with Chorizo under the Skin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 3 chicken legs, skin on; 6 thin slices chorizo; 25 ml (5 tsp) oil; 1 small onion; 1 chicken stock cube dissolved in 200 ml (3/4 cup) hot water; 150 ml (2/3 cup) whole liquid cream; Salt and freshly ground pepper

Chicken legs with slices of chorizo tucked between the skin and the meat, browned skin side down, braised in stock with onion and finished with cream. The Chef Series Frying Pan browns the skin well and its lid keeps the legs moist while they braise.

In brief Chicken Legs with Chorizo under the Skin is a mains recipe ready in 30 minutes for 3 servings.

Total time: 30 min
Prep: 10 min
Cook: 20 min

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Ingredients

3servings

3 chicken legs, skin on
6 thin slices chorizo
25 ml (5 tsp) oil
1 small onion
1 chicken stock cube dissolved in 200 ml (3/4 cup) hot water
150 ml (2/3 cup) whole liquid cream
Salt and freshly ground pepper

Method

Gently loosen the skin of each chicken leg without pulling it off completely, just enough to slide 2 slices of chorizo underneath.
Heat the oil in the Tupperware Chef Series Frying Pan 24 cm. Lay the legs in skin side down and brown them over high heat for 2 to 3 minutes.
Chop the onion in the Twister. Turn the legs over, add the onion and pour in the stock, scraping up the browned bits from the pan. Season lightly, cover and cook for 10 minutes over medium heat.
Uncover and let the cooking liquid reduce until almost gone. Pour in the cream and simmer for 5 minutes over medium heat.
Serve with a potato and celeriac mash made with the potato masher.

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Stovetop chicken

Questions about this recipe

How long does Chicken Legs with Chorizo under the Skin take?

30 minutes in total: 10 minutes of preparation and 20 minutes of cooking.

How many people does it serve?

The quantities are for 3 servings. Use the − and + buttons above the ingredients to adjust them.

Any tip for success?

Check the legs before adding the cream by piercing the thickest part near the bone: the juices should run clear. If they are still pink, cover and cook for 5 minutes more.

Chicken Legs with Chorizo under the Skin

Ingredients

Method

Questions about this recipe

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