Back in 2018, my uncle had printed and laminated several recipes to bring along on his flight from England to New York City. I don’t recall who was cooking on this evening, but it was quite tasty.
Ingredients
| 4 tablespoons olive oil 100g (3.5 oz) lardons or chopped streaky bacon 100g (0.75 cup) plain (all-purpose) flour sea salt and freshly ground black pepper 1.5kg (3 lb) whole chicken, cut into 8 pieces 1 green pepper (bell pepper), deseeded and diced 3 large Spanish onions, sliced 2 celery sticks, diced 125g (4.5 oz) white button mushrooms, sliced 300g (10.5 oz) new potatoes 5 garlic cloves, chopped 150g (5.25 oz) chorizo sausage, diced 4 tablespoons white wine 2 tablespoons Worcestershire sauce 15 drops of Tabasco a few sprigs of tarragon |
Recipe Instructions
[Serves 4]
Preheat the oven to 200°C/400°F/gas mark 6.
Place a large roasting tray over a medium heat. Drizzle half the oil into the tray, then add the lardons or bacon. Stir into the hot oil and fry until crispy, tossing now and then. Once the bacon is cooked, lift it out with a slotted spoon and place it in a large bowl.
Spread the flour onto a plate and season well. Dip each piece of chicken into it to coat completely. Fry the pieces in the tray, in batches and over a medium heat, adding the remaining oil as you need to. When each piece is golden on one side, flip over and brown the other side, then place in the bowl with the bacon.
With the tray still over a medium heat, add the vegetables, potatoes, garlic and chorizo, stir in, then pour in the wine. Deglaze, stirring in the sticky bits and juices from the base of the pan, then add the Worcestershire sauce and Tabasco.
Return the cooked bacon and chicken to the tray and season.
Transfer to the preheated oven and cook for 35-40 minutes.
Sprinkle with tarragon before serving.
