Chicken and Chorizo Stew with Garlic and Herb Dumplings
By Morrisons
Published on 23 June 2021
Tuck into tender and sweet chicken thighs with chorizo chunks in a red wine, tomato and garlic sauce finished with black olives and melt-in-the-mouth herb and garlic dumplings… a Spanish stew and dumps!Time and servings
2 hrs 6 minsTotal time
4Servings
10 minsPrep time
1 hr 56 minsCooking time
Ingredients
- 750 g of chicken thighs
- 125 g of dumpling mix
- 1 tsp of fresh thyme
- 125 ml of red wine
- 4 garlic clove, 2 for dumplings, 2 for stew
- 100 g of red pepper
- 1 chicken stock cube
- 25 g of plain flour
- 200 g of chorizo, diced
- 2 tbsp of black olives
- 1 tin of chopped tomatoes
- 1 tbsp of fresh parsley
- 1 onion
Method
Step 1
Preheat the oven to 125 degrees.Step 2
Cut the thighs in half, chop the onion, slice the red peppers and crush the garlic.Step 3
In a casserole dish, soften the onion in oil for 5 minutes. Add half the crushed garlic and cook for a further 1 minute.Step 4
Stir in the chicken thighs and chorizo.Step 5
Crumble in the stock cube and stir in the flour.Step 6
Add wine, the tinned tomato and a quarter tin of water.Step 7
Cover and place in the oven for 1.5 hours at 125 degrees.Step 8
Meanwhile, make the dumplings mix as per pack instructions. Mix in the rest of the crushed garlic, parsley and thyme.Step 9
Form dumplings into golf ball sized pieces.Step 10
Remove the casserole from oven and add the sliced peppers and olives.Step 11
Arrange the dumplings on the top and bake for a further 20 minutes with the lid off.Step 12
Season to taste and serve.