Description
Ingredients
Units Scale
Chicken
- 6 chicken legs and thighs, patted dry
- salt
- freshly ground black pepper
- oil
- 100 g Spanish chorizo, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tsp chilli flakes
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 1/4 cup cream cheese
- 1/4 cup cream
- salt
- freshly ground black pepper
- lemon juice
- chopped parsley
- spring onions
Instructions
- Season the chicken with salt and pepper. Heat oil or butter in a large pan over medium heat.
- Sear the chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, add the chorizo and cook until it releases its oil and becomes lightly crisp.
- Add the onion and cook until softened, then add the garlic and cook briefly until fragrant.
- Stir in the corn and chilli flakes, letting the corn caramelise slightly.
- Pour in the white wine and simmer for 1–2 minutes, scraping up any browned bits from the pan.
- Add the chicken stock and simmer briefly, then lower the heat and stir in the cream cheese until smooth.
- Pour in the cream and let the sauce thicken gently. Adjust seasoning and add lemon juice if using.
- Return the chicken to the pan and spoon the sauce over it. Warm everything together for 1–2 minutes.
- Serve hot with your choice of sides.