Portuguese Oven Baked Chicken Thighs in Red Wine with Baby Potatoes ❦ Coxas de Frango e Batatinhas n
People often tell me they save the roasting for the weekend. I personally do not understand. Gone are the days when you needed to fire up the wood burning stove to make a roast. Realistically, a roast today is the simplest meal you can make with very impressive results. My one pan Portuguese chicken bake is delicious and only takes about 40 minutes in the oven. Can a weekday meal get any simpler? Marinate and place in baking dish, covered, the night before and refrigerate , pop it in the oven when you get home from work. The magic happens while you change clothes and freshen up. You even have time to set the table and enjoy a cheeky glass of wine. My husband adores this dish...it is one of his favourites and one of the first things I ever made him.
Portuguese Oven Baked Chicken Thighs in Red Wine with Baby Potatoes ❦ Coxas de Frango e Batatinhas no Forno com Vinho Tinto
8 Free-range chicken thighs, skin on and bone in (allow 2 per person)
1-1/2 kilos or about 24 Baby potatoes ( allow 4 per person) peeled and par-boiled
1 Onion, large and roughly chopped
1/2 Lemon, juice only
75 ml. Extra virgin olive oil
175 ml. Dry red wine
60 ml. Boiling water
100 g. Chorizo, sliced thinly
2 Chicken stock cubes, I used Knorr
4 Bay leaves
1 tbsp. Double tomato concentrate/purée
2 tbsps. Sweet paprika, pimentón dulce
6 Garlic cloves, peeled and thinly sliced
1 Few sprigs of fresh thyme to taste, I use 8 sprigs
1 Red chilli, sliced in half, seeds removed. Optional
1 Bunch Flat leaf Italian parsley, chopped to finish and serve
Salt and Freshly cracked black pepper to taste
Note* Knorr stock cubes are salty, so if using omit salt from chicken. I still salted the potato cooking water with 1 tbsp. of course sea salt. If in doubt, leave it out. :) Salt to taste at the table.
1. In a stock-pot bring salted water to the boil and cook potatoes for 15 minutes. Drain and reserve. They will be almost cooked through. They will finish cooking and browning in the oven.
2. In an ovenproof dish, place chicken thighs in centre. Place reserved potatoes all around. Add onions, garlic, bay leaves, thyme sprigs, chorizo and chilli, if using.
3. In a small bowl add boiling water and dissole stock cubes. Add paprika, tomato paste, wine, lemon juice and extra virgin olive oil. Mix well. Pour all over chicken and potatoes to coat well.
*At this point you could cover and refrigerate minimun 3 hours to overnight.
4. Pre-heat oven to 200°c/ 390°f. Once hot, place chicken in centre of oven for approximately 30-40 minutes.
Chicken and potatoes with be browned and crisp and juices should run clear.
5. Serve immediatly after a sprinkly of freshly chopped parsley.
There will be plenty of pan sauce to pour over :)
Oh my yummmmmm......
In the summer, I serve this with a side salad or rice during colder months.