Sherry-Braised Chicken with Chickpeas, Chorizo, and Fennel: A Flavorful Mediterranean Feast
This rustic dinner goes from stovetop to table with minimal effort and maximum flavor.
Sherry-Braised Chicken with Chickpeas, Chorizo, and Fennel
Experience Mediterranean comfort in one pot with this sherry-braised chicken recipe. Rich with layers of flavor, this dish pairs juicy braised chicken thighs with smoky Spanish chorizo, sweet fennel, and hearty chickpeas, all simmered in a sherry-kissed sauce. It’s a dinner that brings table-filling warmth and robust taste to any night of the week.
Why This Recipe Works
- Browning the chicken first creates more flavor, allowing fond to develop and deepen the sauce.
- Dry-cured chorizo infuses the entire pot with subtle smokiness and a peppery note, balancing the sweetness of the fennel and onion.
- Sherry provides acidity and complexity—less sharp than wine or vinegar yet more pronounced than stock alone.
- Simmered chickpeas hold their texture well, absorbing the dish’s savory juices without going mushy.
Ingredients
| Ingredient | Details |
|---|---|
| Chicken thighs (bone-in, skin-on) | Juicy and flavorful; stays moist during braising |
| Spanish chorizo | Dry-cured, not the fresh Mexican variety; adds smoky flavor |
| Fennel bulbs | Sliced; provides subtle anise notes and sweetness |
| Onion | Yellow or white; gives a savory sweetness |
| Chickpeas | Canned or pre-cooked; hearty and nutty |
| Dry sherry | Not cream sherry; adds acidity and aroma |
| Chicken stock | Backbone of the braising liquid |
| Olive oil | For browning and sautéing |
| Salt & pepper | To taste |
| Fresh parsley | For garnish |
Step-by-Step Instructions
- Prepare Ingredients: Pat chicken thighs dry and season with salt and pepper. Slice chorizo into coins, chop fennel and onion, drain and rinse chickpeas.
- Brown the Chicken: Heat olive oil in a large Dutch oven. Add chicken tights, skin side down. Cook until golden brown on all sides, about 10 minutes. Remove and set aside.
- Cook Aromatics: Add chorizo to the pot and cook until oily and sizzling. Stir in onion and fennel, cooking until softened and golden, about 8 minutes.
- Deglaze: Pour in dry sherry, scraping browned bits from the bottom. Let it mostly evaporate for a concentrated flavor.
- Braise: Add chicken stock and bring to a simmer. Nestle browned chicken back into the sauce, cover, and braise gently until the chicken is tender—about 35–40 minutes.
- Add Chickpeas: Stir in chickpeas and simmer uncovered for another 10–15 minutes, allowing them to absorb flavors and the sauce to thicken slightly.
- Serve: Scatter chopped parsley over the finished dish. Spoon everything onto a warm platter and serve with crusty bread or rice to soak up the sauce.
Technique Tips
- Dry chicken skin and patient browning encourage deep flavor and a crispy skin that holds up in the braise.
- Use authentic Spanish chorizo. If unavailable, substitute with another dry-cured, smoked sausage, but avoid fresh or uncooked types.
- Don’t shortcut the aromatics. Properly sautéed onions and fennel form the foundation of a complex, sweet-savory sauce.
- Sherry matters: Choose a dry Fino or Amontillado; cream sherry will be too sweet and heavy for this dish.
Storage and Make-Ahead Advice
- This braise improves with time. Flavors meld beautifully after a night in the fridge.
- Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or stock to loosen the sauce.
- Freeze for up to 2 months, but note that the texture of fennel will soften more upon defrosting.
Serving Suggestions
- Crusty loaf: Essential for mopping up the delicious sauce.
- Simple rice or couscous: To catch the broth and provide a neutral base.
- Bright salad: Bitter greens with a citrusy vinaigrette offer contrast.
- Glass of dry sherry or white wine: Complements the rich flavors.
Ingredient Spotlight: Sherry and Chorizo
Sherry—especially a dry variety—brings a layered, nutty acidity that harmonizes with the other robust flavors. Its use in Spanish and Mediterranean braises is time-honored.
Spanish chorizo is a dried, smoked pork sausage seasoned with paprika. It brings color, warmth, and subtle smokiness. If you can’t source authentic Spanish chorizo, a semi-dried, smoked sausage may work in a pinch, but avoid fresh Mexican chorizo for this particular preparation.
Step-by-Step Visual Guide
(Note: This section would include step-by-step images if available. In their absence, follow each cooking stage as detailed above.)
- Browned chicken and sautéed chorizo set the tone for deep flavor development.
- Onions and fennel should reach a soft golden state before liquids are added.
- Sherry is poured in, deglazing the pot and releasing fond.
- Braise gently: keep liquid at a bare simmer for tender meat.
- Add chickpeas at the end for best texture and flavor absorption.
Frequently Asked Questions (FAQs)
Can I substitute bone-in chicken breasts for thighs?
Thighs are recommended for their juiciness and ability to withstand braising without drying out. Bone-in breasts can be used but will require less cooking time and may be less moist.
What is the difference between Spanish and Mexican chorizo?
Spanish chorizo is dry-cured and smoked, meant to be sliced. Mexican chorizo is fresh and usually spiced with chili; it is not recommended as a substitute here.
Can canned chickpeas be used?
Yes. Drain and rinse canned chickpeas well before adding toward the end of cooking to prevent them from disintegrating.
What’s a good sherry substitute?
If you do not have dry sherry, a dry white wine or splash of vermouth can provide acidity, though sherry’s unique depth will be missing.
How do I make this dish spicier?
Opt for a spicy variety of Spanish chorizo or add a pinch of crushed red pepper flakes along with the aromatics.
Nutrition and Dietary Notes
- This dish is gluten-free as prepared.
- For a dairy-free meal, do not add any extra garnishes such as yogurt or cheese.
- High in protein and fiber from chicken and chickpeas; fennel adds vitamins and minerals.
Recipe Variations
- Vegetarian: Substitute smoked tofu or a plant-based sausage for the chicken and chorizo; use vegetable broth and add more chickpeas or white beans.
- Add greens: Stir in baby spinach or kale at the end for color and extra nutrition.
- Different beans: Cannellini or Great Northern beans can stand in for chickpeas for a silkier texture.
- Roasted garlic: For a sweet, subtle note, add a few cloves of roasted garlic before braising.
Tips & Troubleshooting
- If the sauce reduces too much, add water or stock in small amounts to achieve desired consistency.
- For a lighter dish, remove the chorizo or choose a leaner sausage.
- Braise slowly at low heat for the most tender chicken and flavorful broth; rapid boiling can toughen the meat.
- Finish with lemon zest or a squeeze of lemon juice for added brightness.
In Summary
This sherry-braised chicken with chickpeas, chorizo, and fennel encapsulates the rustic comfort and layered flavors of Mediterranean home cooking. With simple techniques and a handful of high-quality ingredients, you can create a dish as satisfying for a special gathering as for a cozy weeknight supper. The combination of tender chicken, smoky sausage, aromatic vegetables, and zesty sherry results in a timeless classic destined for your regular dinner rotation.
References
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