Chicken, Chorizo & Potato Stew with Smoky Aioli | Great British Food Awards

Chicken, Chorizo & Potato Stew with Smoky Aioli | Great British Food Awards

www.greatbritishfoodawards.com

Preheat the oven to 220°C/Fan 200°C/ Gas 6. Arrange the chicken, potatoes and chorizo in a 30 x 20 x 5 cm baking tray, pour over the olive oil and season...

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Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 500g baby new potatoes, large ones halved
  • 100g chorizo, thinly sliced
  • 2 tbsps olive oil
  • Salt and freshly ground black pepper
  • 200ml dry white wine
  • 1 chicken stock cube
  • 100ml boiling water
  • 1 leek, sliced into 1 cm rings
  • 100 g baby spinach
  • Grated zest of ½ lemon

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