Crispy parma ham chicken with tomato and chorizo sauce
With Anthony Shone
Time: 30 mins
Costs: $6 per serve
Ingredients for the chicken:
2 Chicken legs boned out skin on
1 Cup Parmesan cheese
4 slices of Parma Ham
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)