Poulet rôti et sa jardinière de petits pois et champignons au chorizo.

This is a simple meal, don’t let the French name fool you. It’s a roast chicken with peas, mushrooms and chorizo fry.  The inspiration for this meal was, the sight of a little piece of chorizo in my fridge. It was about 3cmby 2 cm in dimension. What could I possibly do with it?

INGREDIENTS.   

• Chorizo 50grams.
• 6 closed cup mushrooms.
• Half a diced onion.
• 2 garlic cloves.
• 2 handfuls of peas.
• Celery stick.
• 2 chicken thighs.
• Black pepper and salt.
• Half a tea spoon of oregano.
• Tea spoon of olive oil or vegetable oil.

METHOD. 

1. In a heated pan, pour in a tea spoon of olive oil, then add the diced onions. When onions, are translucent, add chopped garlic.
2. In a separate heated pan, pour a tea spoon of olive oil, then using a kitchen paper towel, rub it all around the pan surface. This is because, chicken skin is fatty, and will produce its own oil. 
3. Lightly salt the chicken and add black pepper, then place them, skin side on the pan, on high heat. About 9/12.

4. Dice the chorizo and add it into the pan with onions. Stir.

5. Cut the mushrooms into slices and then add them into the mixture. stir and try and coat the mushrooms into the chorizo sauce. The Colour should be orange.

6. Add a pinch of salt. Chorizo is cured meat and thus has a high content of salt, so a pinch of salt should be just fine.

7.Stir in the oregano followed by the chopped celeray stick then  cover for two minutes.
 Finally follow with the frozen peas. They take the shortest cooking time, since they simply need to thaw in the pan.

8. Check on the chicken, and turn it.

9.The meal should be ready in 5 minutes.

10.Serve and enjoy.

One more bite....

 Yours,

Madame Lacour.