one pot chicken, chorizo and nduja bake

a recipe by
Ramona's Cuisine -
New York, NY

If you are using chunkier potatoes parboil them for a few minutes so they cook beautifully. I keep the skin on the chicken but I do trim the excess fat. Another way of doing it it’s to cook the chicken and collect all the released fat by tilting the skillet to one side and absorb all excess fat into kitchen towels helping yourself with a wooden spoon. You can do this after cooking briefly the chorizo since this along with the heavy cream will release some fat thus you may end up with to much oils in your plate.

serves 4
prep time 10 Min
cook time 45 Min
method Convection Oven

Ingredients For one pot chicken, chorizo and nduja bake

  • 4 chicken legs cleaned and trimmed of excess fat
  • 100 ml creme fraîche or heavy cream
  • 400 g potato small salad potatoes
  • 250 g mushrooms
  • 200 g chorizo diced into small cubes
  • 200 ml chicken stock
  • 2-3 tbsp nduja sauce or paste mixed into the chicken stock *
  • 1 onion or leek roughly chopped
  • 2-3 garlic cloves
  • 3-4 sprigs fresh thyme
  • 1/2 tsp salt
  • 1/3 tsp black pepper freshly ground

How To Make one pot chicken, chorizo and nduja bake

  • 1
    Pre-heat the oven at 190°C or 375°F.
  • 2
    Placed the skillet onto medium fire and brown the chicken legs on both sides for about three minutes on each side.
  • 3
    Add the thoroughly washed potatoes (skin on) and cook covered for about 5 minutes occasionally tossing the potatoes around.
  • 4
    Add the chorizo, garlic, onion or leek and cook for a further 2-3 minutes. You should have some oil from the chicken but the chorizo will also release some which you can reduce by absorbing some with a paper towel. See recipe notes.
  • 5
    Add the sliced mushrooms and cook until nicely coated and slightly brown.
  • 6
    Add the chicken stock mixed with the Nduja sauce or paste, (I used Sacla Nduja pesto sauce), the heavy cream (creme fraiche) and some of the thyme leaves. Season with salt and pepper to taste. Leave some thyme sprigs for garnishing at the end.
  • 7
    Place the skillet in the oven and allow the stock to reduce for about 30- 35 min.
  • 8
    When juices are reduced to the desired level, take out of the oven and get ready to serve.
  • 9
    Serve it with a nice rustic bread, on rice, bulgur or couscous and with some nice boiled green beans, broccoli, asparagus or whatever greens you like or fancy. Enjoy!