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Chicken with Spanish Chorizo

Serves 4
Brian Streeter
Pairs well with:
Pinot Noir, Anderson Valley, Pinot Noir, Two Creeks Anderson Valley, Pinot Noir, Apple Barn Vineyard Anderson Valley , Pinot Noir, Annahala Ranch Anderson Valley

Chef Brian Streeter shares his zesty dish for easy dinner or as a great side dish. If you are not familiar with Spanish Chorizo, it's not like the Mexican variety. It is a hard sausage, much like a salami or pepperoni, usually seasoned with paprika and is made from chunks of pork. Enjoy this dish with our Cakebread Cellars Pinot Noir.


1 small chicken, cut into 8 pieces
salt and pepper
2 T. olive oil
1 onion, minced
1 red pepper, minced
3 cloves garlic, peeled
1 tsp. tomato paste
1/2 c. white wine
1 1/2 c. chicken stock, preferably homemade
2 oz. Spanish chorizo, minced
2 thyme sprigs


Preheat oven to 350°F. Season chicken with salt and pepper. Heat a wide bottom pan over high heat, add the olive oil and sear the chicken pieces on all sides until evenly brown. Remove from the pan and set aside. Add the onion, pepper and garlic, turn the heat to medium and sauté until vegetables are soft and reduced in volume by ¾, stirring occasionally. Stir in the tomato paste, chorizo, thyme sprigs and wine and reduce by half. Return the legs, thighs and wings to the pan with enough chicken stock to come half way up the sides of the chicken. Bring to a simmer, cover and place in the middle of the oven. Cook for 30 minutes. Remove the lid and add the breast meat pieces from the chicken. Return to the oven, uncovered and continue cooking for another 10 to 12 minutes. If sauce seems too thin, remove the chicken from the pan and return the pan to the top of the stove. Reduce to a sauce consistency. Spoon over the chicken and garnish with chopped parsley.

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