Jan 29, 2013
Spanish style chicken braised in cask-aged stout Essentially what I've made here is a chicken, chorizo and ale pie without the pastry... Preheat oven to 220C 1. Chop potatoes, onions, chorizo and any other veg you fancy (mushrooms in my case) and place in roasting tray 2. Season and griddle chicken thighs skin-down to brown then use tongs to transfer them to the tray, clearing a space for them so they are not sitting on top of the vegetable and placing them skin-up 3. (Optional) Zest and juice an orange and sprinkle over (mostly on the chicken) 4. Pour in stout to a depth of 1 to 2 cm 5. Roast for 30 to 40 minutes, taking out to baste chicken pieces half way through