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Crispy parma ham chicken with tomato and chorizo sauce


With Anthony Shone

Time: 30 mins
Serves: 4
Costs: $6 per serve

Ingredients for the chicken:

2 Chicken legs boned out skin on
1 Cup Parmesan cheese
4 slices of Parma Ham
Butter
Salt pepper

Method for the chicken:

Bat the chicken flat skin side down season sprinkle with parmy cheese and pace the Parma ham over top press with a platter in the fridge for 1 hour.

To cook heat pan on moderate heat with butter pace the chicken ham side down till a nice golden colour turn and finish in the oven.

To serve place sauce on plate and the chicken ham side up.

Ingredients for the Chorizo Sauce:

2 white onions, finely chopped
3 garlic cloves, finely chopped
50 gm salted butter
4 chorizo sausages, roughly chopped
3 tablespoons tomato paste
2 tablespoons white wine vinegar
2 tablespoons castor sugar
Pinch dried oregano
1 kg tomatoes, roughly chopped
1 cup Sun dried tomatoes
Fresh Parsley and Sage

Method for the sauce:

Fry the onions and garlic in butter until soft.

Add the chorizo and cook for a further 3 minutes.  Add the tomato paste, white wine vinegar, sugar and cook for a further 2 minutes.  Add the tomatoes and oregano. Season with salt and pepper and simmer for 45 minutes, stirring occasionally.

Finish with lots of chopped flat parsley and sage.

(TX: 17 June 2011)


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