Spanish-Style Chicken With a Mushroom-Chorizo Sauce and Butter-H

May 11, 2023May 11, 20230 2
Spanish-Style Chicken With a Mushroom-Chorizo Sauce and Butter-H recipe for a hearty meal
in Main

Prep

25 min

Cook

25 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs boiling potatoes
3 tablespoons chopped chives ( about 10 )
2 tablespoons unsalted butter , cold and cut into pieces
1/2 cup fresh flat-leaf parsley , chopped , divided
salt and pepper , to taste
Tabasco sauce , a few shakes
1/4 cup extra-virgin olive oil , divided
4 boneless skinless chicken breasts
1 teaspoon dried thyme
2 teaspoons paprika
1/2 lb chorizo sausage , cut into quarters lengthwise , then finely chopped
1/2 lb button mushroom , stemmed and thinly sliced
2 portobello mushroom caps , thinly sliced
1/2 lb shiitake mushrooms , oyster or 1/2 lb cremini mushroom , stemmed and thinly sliced
1 medium yellow onion , chopped
4 large garlic cloves , chopped
1/2 cup dry sherry
1 cup chicken stock

Nutrision Information

Servings Per Recipe
4
Calories
814
Sugar
5g
Fat
46g
This Spanish-Style Chicken With a Mushroom-Chorizo Sauce and Butter-H recipe is a hearty and flavorful meal that is perfect for dinner or meal prep. The chicken is seasoned with thyme and paprika, then cooked until browned and juicy. The sauce is made with chorizo and three different types of mushrooms for a rich and savory flavor. The mashed potatoes are infused with chives, butter, and parsley and are the perfect complement to this robust meal. This recipe is easy to make and can be done in under an hour, making it a perfect choice for busy weeknights when you want a warm and satisfying meal.

Instructions

1.Boil potatoes until tender, drain and mash with chives, butter, half of the parsley, salt, pepper, and Tabasco sauce to taste. Set aside and keep warm.
2.Season chicken with thyme, paprika, salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat and cook chicken until browned and cooked through. Remove from skillet and keep warm.
3.In the same skillet, cook chorizo until browned, add remaining olive oil, and then add all mushrooms, onion, and garlic. Cook until vegetables are tender and liquid has evaporated.
4.Add sherry to skillet and deglaze pan. Cook until reduced by half. Add chicken stock and cook until reduced by half. Return chicken to the skillet, spoon sauce over the chicken, and cook until heated through.
5.Serve chicken over the mashed potatoes. Garnish with remaining parsley.

PROS

This dish is rich and full of flavor.
The chicken is moist and tender and the mushroom-chorizo sauce is a perfect complement to the potatoes.

It’s a one-pan meal, perfect for a quick weeknight dinner or meal prep.

CONS

Chorizo is a high-fat and high-calorie meat, so it should be consumed in moderation as part of a balanced diet.

This dish requires chopping a lot of ingredients and cooking everything in one skillet, so it does require some prep and clean-up time.

HEALTH & BENEFITS

This recipe contains a good amount of protein from the chicken and mushrooms, making it a satisfying and filling meal.
Mushrooms are low in calories and a great source of antioxidants, potassium, and vitamin D. Chorizo can add some spice and flavor to a meal, but it is high in fat and calories and should be consumed in moderation.

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