Hello again! Today I’m back with the main course from my Yorkshire Day menu, served up for my cookery demonstration at the Le Creuset store in the Victoria Quarter. For the starter recipe, check out Monday’s post: Courgette Risotto.
The thinking behind this dish, is that I wanted to again show the versatility of my Le Creuset 30cm casserole dish. I’ve spoken so much about this dish since I bought it, and it really is such a useful item to have in your kitchen. It’ll go from the hob, into the oven and, from there, straight to the table. And it’s roomy enough to cook for a whole family. One pot chicken dishes are two a penny in our house, they’re an easy tea option for either a weeknight, or to feed friends. The same basic recipe can be adapted with loads of different spices and extras to keep things different. In February, I made a similar thing with One Pot Spiced Chicken with Smashed Squash, Sweet Potato and Charred Cauliflower.
This time, as I was cooking on show and I had a limited timescale, I chose the simple spice combination of cumin seeds and paprika. These spices lend themselves well to a slow, warming heat but nothing too eye-watering. They give the dish character without blowing anyone’ s head off. This type of dish will pretty much take as many ingredients as you fancy. You can pack it with all different types of veg and carbs. It works well with jerk seasoning, or cajun spices, rice and black eyed peas – Caribbean style, or with sausage, cider and butter beans for something more mild.
The local element of this dish (although I bought the veg locally also), is the salami. It turns out Yorkshire is somewhat of a hotspot for cured meats. While you can get official Yorkshire Chorizo, made on Church End Farm in Skipton, which I’ve used before, I went for a salami cured at The Reliance – a pub on the outskirts of Leeds town centre which I mentioned in my Where to Eat in Leeds post. Dried and cured on site, they offer two flavours: Fennel and Chilli & Black Pepper. I referred to this as chorizo throughout my demonstration, which it isn’t (whoops), but the salami works in very much the same way – with the same texture, just less spice. Salami lets out oil, much in the same way as chorizo does, but a little less, and with a much meatier flavour. If I were making this dish with supermarket ingredients, I’d use chorizo and use slightly less paprika in my spice mix, as supermarket chorizo contains more fat and therefore lets out much more spiced oil.
The biggest thing to be aware of when you’re cooking this dish is texture. Each element needs a bit of special treatment to keep the textures as they should be. For the chicken, crispy skin is a must. For the salami, the outside needs caramelising to save things getting too chewy. Potatoes must be cooked through and the green beans must be crunchy. That’s why, the browning process, though it seems time consuming, is important. Be patient, it doesn’t add much time on and the dish will taste so much better.
Spanish Spiced Chicken with Yorkshire Salami (makes enough for 4 sharing)
5 Shallots or 1 Large/2 Small Onions
2 Garlic Cloves
2 Sprigs of Thyme
2 tbsp Smoked Paprika
2 tbsp Cumin Seeds, crushed
1 tsp Salt
1 tsp Black Pepper
1 tsp Olive Oil
2 tbsp White Wine Vinegar
1 Whole Chicken, jointed or 4 thighs & 4 legs skin-on
300g Salami or Chorizo
2 Large Handfuls of Jersey Royal Potatoes
250g Trimmed Green Beans
500g Chicken Stock
1. Chop the salami into chunks and put it into a dry pan. Place on a medium heat and leave for five minutes, flipping the pieces over once to get a nice caramelisation on each side. Remove from the pan and set aside.
2. Add your chicken pieces, skin side down into the pan with the oil from the salami. Again, leave for five minutes to brown. Only the skin side needs to be browned. Don’t worry about the chicken being pink on the inside, we’re just colouring it, not cooking it through. When the skin turns a golden brown, remove the chicken from the pan and set aside.
3. For this kind of dish, I like to chop my onions a little chunkier than usual. Thicker onion slices will add another texture element to the dish. Chop or slice your onions roughly and place them in the pan (now complete with salami and chicken juices) on a low heat. Sweat them down for five minutes until they are just starting to soften and add finely chopped garlic and thyme leaves. Cook for another five minutes.
4. In a small bowl, mix the paprika, cumin seeds (crush or finely chop these before), salt and pepper together and add your olive oil. Mix to turn it into a paste. Transfer this paste to the pan and combine with onions. When the spices are mixed in and the onions are simmering, pour in the white wine vinegar. This bit of liquid serves to deglaze the pan. Scrape your spatula along the bottom to make sure you catch all those delicious brown parts, adding flavour to what will become the sauce and reducing it down into a concentrated liquor. You can do this with booze too, a glass of white wine would do, or staying with the Spanish theme, a sherry. At a push, you can use a little splash of stock to do this.
5. When most of the liquid has disappeared, slice your new potatoes lengthways and place them flesh side down into your pan, making sure they make contact with the bottom. Direct contact with the surface of the pan will build up a bit of a crust, and cutting the potatoes lengthways means they’ll cook through quicker – meaning there’s no need to par-boil them.
6. Begin to layer up the browned salami and then the chicken on top of that, making sure the skin is facing up. Pour stock into the pan so it covers the potatoes. Stop there, as any liquid covering the chicken will prevent it from browning and going crispy in the heat of the oven. Let it simmer on the hob for five minutes.
7. Place into a oven preheated to 180ºc on the middle shelf. Place the lid on but slightly cocked, to let a little bit of steam out. Prep your beans and after 30 minutes, remove the lid and scatter the beans over. Cook for a further 25-30 minutes and transfer straight to the table. Serve out of the pan, family style.
With this type of recipe, you don’t need to worry too much about over or under cooking the chicken. After around 40 mins the chicken will be moist and perfectly cooked through. A little extra time won’t make the meat lose its tenderness because of the liquid in the pot. Don’t be scared, it’ll be delicious – in life, there are plenty of things to be precise about, but this dish isn’t one of them!
Because the only pan and dish needed for this recipe is the 30cm casserole, I’m going to use this opportunity to talk about some of the other Le Creuset items I used during my cooking demo – things you wouldn’t necessarily think of when it comes to Le Creuset. First up, the Cool Tools. I have a few of these in my kitchen and I can’t tell you how useful they are. They’re pretty straight forward really, a heat proof mat that will protect your work surfaces and dining table even if your pot comes straight from a scorching oven. They’re reliable, they look goo and they don’t retain heat, so you won’t burn yourself. The Round Cool Tool is just £7 and the perfect companion for the 30cm Casserole, plus you can coordinate them with your cookware!
Next up, the Chef’s Apron (£30) and Double Oven Gloves (£19). Now, I know that these aren’t the kind of things that normally make you excited to spend your money, but make an investment in them and they’ll become a solid part of your kitchen kit. Thick, reliable and good quality, spending the extra cash beats buying multiples in the supermarket and burning your hands when they start to wear out. I don’t own either of these yet, but I plan on buying both soon. The apron is comfortable to wear, despite it’s thick material, the double waistbands are flattering and there are four (FOUR!) pockets, for you know, storing stuff. Available in Cerise, Cassis, Cream, Black, Coastal Blue and Nutmeg.
On Friday, I’m back with the final course of my Yorkshire Day menu. It’s a staple recipe you can adapt to suit your needs, perfect for summer, with little unusual extra too: Yorkshire Tea Ice Cream with Rhubarb Pickle. See you soon!
Disclaimer: I’m working as Le Creuset Leeds’ blogger ambassador. As laid out in this post, I adore the brand and have plunged much of my hard earned cash into building my collection, long before Whip Until Fluffy was even a twinkle in my eye. In exchange for cooking for some bloggers on Yorkshire Day, the brand offered me a handsome discount on future purchases (and a fantastic experience!) – but no gifts or payments were exchanged for this, or any other, post.