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Mary Berry Mediterranean Chicken Thighs with Chorizo Recipe

Mary Berry Mediterranean Chicken Thighs with Chorizo Recipe

Mary Berry's Mediterranean chicken thighs with chorizo is a bold, smoky one-pan dinner with roasted peppers, tomatoes, and olives.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 480
Ingredients Method Notes

Ingredients
  

  • Dish:
  • 8 bone-in skin-on chicken thighs
  • 200 g cooking chorizo sliced 1cm thick
  • 2 red peppers and 1 yellow pepper in 3cm chunks
  • 1 large red onion in thick wedges
  • 4 garlic cloves unpeeled
  • 250 g cherry tomatoes whole
  • 400 g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 150 ml dry white wine
  • 1 tsp sweet smoked paprika
  • 1 tsp dried oregano
  • 75 g pitted black olives
  • 1 tbsp olive oil
  • Salt and pepper
  • Fresh flat-leaf parsley and extra virgin olive oil to finish

Method
 

  1. Cook chorizo in a dry pan over medium heat — 3–4 minutes until golden and fat has rendered. Remove — leave fat in pan.
  2. Season chicken. Brown skin-side down in chorizo fat over medium-high heat — 5–6 minutes until deeply golden. Turn — 2 minutes. Remove.
  3. Add olive oil. Cook red onion 5 minutes. Add peppers and garlic — 3 minutes. Add tomato purée — 1 minute. Add wine — bubble 2 minutes.
  4. Preheat oven to 190°C / 170°C fan / Gas 5. Add tinned tomatoes, paprika, and oregano. Season. Stir and bring to a simmer. Return chorizo. Scatter cherry tomatoes. Nestle chicken skin-side up.
  5. Bake uncovered 30–35 minutes. Add olives in the final 10 minutes.
  6. Scatter parsley. Drizzle extra virgin olive oil. Serve from the pan.

Notes

Render chorizo first and cook everything in its fat — it is the flavour engine of the dish.
Brown chicken in chorizo fat — the paprika-stained fat gives extraordinary colour and flavour.
Keep chicken skin above the sauce — submerged skin goes pale and soft.
Olives in the final 10 minutes only — longer cooking makes them slightly bitter.
Serve from the pan — it presents beautifully and loses nothing in translation.
Freezes 3 months. Flavour improves overnight.
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