Chicken and Sage Stew with Chorizo

A chicken and chorizo sausage stew, cooked in a casserole dish in an oven heated to 180 deg C., with leek, potato and carrots.

Two chicken thighs were on top of the vegetables and the diced chorizo, and 100 mls of water was added to the covered dish.

The vegetables were finely diced, and around 100 mls of tomato passata was added, plus some sage. Cooked for an hour.

The chicken thighs were removed and allowed to cool, after which they were placed in the fridge. The sauce and vegetables were removed from the dish and placed in a lidded pot.

Later, the meat was removed from the chicken thighs, and added to the vegetables.

The dish was served with deseeded raw green chilli (not nearly so hot!), and french fries/chips made with herbs (oregano and rosemary), worcester sauce, ketchup, white pepper, turmeric, and dressed in sunflower oil. The chips were cooked for twenty minutes in a casserole dish placed in the oven,  lidded and at around 180 deg C, and then for another fifteen minutes without the lid. Perfection! But watch progress carefully.