Andalusian Chicken

Andalusian Chicken


Serves  2
Points per serving 5.5

2 Chicken Breasts
1 TBSP Olive Oil
2 TBSP 1/2 fat creme fraiche
3 Fl Oz Sherry
Onion
mushrooms
1 Tsp Tarragon
2 Cloves of Garlic (sliced)
1 Chicken Stock Cube, with 175ml water

1. Brown the chicken in the oil for approx 3-4 mins each side, then set aside.
2. Fry the onions, garlic and mushrooms until they begin to soften.
3. Add the Stock, Tarragon and Sherry, and bring to the boil.
4. Add the Creme Fraiche, and stir until it thickens.
5. Add the chicken, cover & simmer for 15 mins.
6. Remove the chicken and slice.
7. Place the chicken on a plate, pouring the sauce over.

 Serve with rice or small roast potatoes and vegetables. 

Andalusian Chicken.

Serves 4
12PP per portion

1 tablespoon olive oil 
1 large onion, sliced 
2 cloves garlic, crushed
1 red pepper, de-seeded and sliced
1 kilo skinless chicken thighs & legs
25g plain flour, seasoned with a little salt and pepper and 1 teaspoon paprika
300ml chicken stock 
1 tablespoon red wine vinegar
Grated zest & juice of 1 orange
1 tablespoon Worcestershire sauce 
100g chorizo, chopped 
75g mixed black and green olives
150g button mushrooms, halved 
2 tbsp fresh parsley, chopped 
Salt and pepper to taste

1. Heat 1 tablespoon of the olive oil in a large heavy pan, then add the onions and garlic and sauté for 8 minutes.
2. Add the sliced pepper and sauté for a further 2 minutes until the onions are lightly browned and soft. Transfer all of the contents of the pan to a plate. 
3. Toss the chicken in the flour seasoned with the salt, pepper and paprika.
4. Heat the remaining oil in the pan, then add the chicken and fry until evenly browned, remove chicken from pan.
5. Add any of the flour mixture left to the juices in the pan and then add the chicken stock and deglaze the pan.
6. Add the onion mixture and their juices, orange juice and zest, sherry and Worcestershire sauce, chorizo and chicken.
7. Bring to the boil, then reduce the heat, cover and simmer for 25 - 30 minutes until the chicken is tender. 
8. Stir in the mushrooms and olives and cook for 5 minutes.
9. Taste and season with salt and black pepper if necessary.

10. Just before serving, sprinkle over the chopped parsley and serve with boiled rice, potatoes or noodles.