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Pot roasted chicken with chorizo, sprout, and ginger stew

Brian Turner from Sunday Lunch Live
Brian Turner adds a fusion of sunny flavours in this fabulous feast of chicken, garlicky potatoes and chilli spiced sprouts

Pot roasted chicken with chorizo, sprout, and ginger stew

Method

1. Set the oven to 180°C/gas 4. Put the chicken, onions and celery into a large casserole dish with tight fitting lid.

2. Smear the chicken with 115g of the butter and season with salt and freshly ground black pepper.

3. Add the chorizo sausage. Put the lid on dish and cook for about 45 minutes, until almost cooked through. Remove the lid and cook for a further 10 minutes.

4. Meanwhile, slice the potatoes into slices one centimetre thick. Splash two tablespoons of olive oil into a roasting pan and add the potatoes.

5. Mix the remaining oil with the garlic and pour over the potatoes. Roast for 40 minutes or so until browned.

6. Remove the chicken from the casserole and keep warm. Add the wine and chicken stock, and reduce the sauce by half.

7. Strain the sauce and beat in the remaining butter.

8. Check the seasoning and add chopped parsley.

9. Cut the sausage into batons and add to the sauce. Keep warm.

10. For the sprouts, heat the olive oil in a saucepan and add the sprouts and onions and fry over a medium heat until lightly coloured, stirring frequently.

11. Add the garlic, ginger and chilli and cook for two minutes.

12. Add the tomatoes, soy sauce and water. Cook slowly for five to six minutes. Season with salt and freshly ground black pepper.

13. Carve the chicken into pieces and serve immediately with the potatoes, sprout stew and chorizo sauce.

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Serves: 6

Prep: 40 min
Cook: 1 hr 45 min

Ingredients

For the chicken

1.5kg chicken, cleaned and trimmed
2 large Onions, chopped
6 celery sticks, chopped
175g unsalted Butter
1 pinch salt and fresh ground black pepper
225g chorizo sausages
1 glass dry white wine
200ml chicken stock
2 tbsp chopped parsley

For the potatoes

12 medium Potatoes
6 tbsp Olive oil
3 garlic cloves

For the sprout and tomato stew

700g sprouts, trimmed and blanched
1.5 tbsp Olive oil
1.5 red onion, sliced
3 garlic cloves, thinly sliced
1 tbsp chopped fresh ginger
1.5 tsp chopped red chilli
6 Tomatoes, cut into quarter
1 tbsp Soy sauce
1 tbsp water