Main Course
Chicken Casserole with Cheesy Chorizo Mash
An ultimate comfort family dinner
Ingredients
- 6 chicken legs drumstick and thigh
- 100 g chorizo
- 4 cloves garlic
- 3 carrots
- 2 leeks
- 1 tin cannellini beans
- 1 onion
- 1 chicken stock pot
- 1 tsp mustard
Sauce
- 30 g margarine
- 30 g flour
- 300 ml cream/milk or half & half
Cheesy Chorizo Mash
- 1.5 kg potatoes
- 50 g butter & 50g cream
- 100 g grated red cheddar
- 100 g chorizo
- 2 tbsp chives
Method
Mise en place:
- Wash, peel and chop into large dice the carrots and leeks. Chop the onions and garlic into small dice. Open, drain and rinse the cannellini beans.
- Peel the potatoes, and boil them in a little salted water. Drain and allow to steam.
Chicken Casserole:
- Score the chicken skin with 3 slits. Sprinkle with sea salt. Heat up the pan. Add in the chicken legs skin side down. You should not need any oil. When golden and brown turn over and brown the other side. Remove and set aside. Crisp up the chorizo and set aside with the chicken in a large casserole dish.
- Keeping oil in the pan, over a low heat sauté the leeks, carrots, onions and garlic for about 10 minutes until soft and golden. Remove from the oil and place in the casserole dish.
- With the oil in the pan create a creamy sauce. Heat the oil, whisk in the flour and cook for about 1 minute until it gets sandy and grainy. Whisk in the mustard, stock and cream gradually until a creamy sauce is formed. Stir in the beans. Finely chop the chives and stir in. Taste and season if needed.
- Pour the creamy sauce over the vegetables and chicken.
Mash:
- Warm the butter and milk. Season. Mash the potatoes. Grate the cheddar. Chop the chorizo. Chop the chives. Combine the cheddar, chorizo, and chives into the mash.
- Using an ice cream scoop, place scoops of mash on top of the creamy chicken casserole.
- Bake in the oven for 45 minutes until bubbling and golden.
- Serve with a big green salad.
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