Huiskos! Weeknight rooster with chorizo, rosemary & olives. Saucy, nice for date night time and #ketofriendly in the event you eat tomatoes. Hope you had a pleasant weekend! I made this earlier at the moment, will add a step-by-step (ish) in my tales now and the recipe follows:
Four rooster thighs – seasoned to style with smoked paprika, salt + black pepper.
1 tbsp olive oil
half giant white onion, sliced
4-6 cloves garlic, chopped
2-Four ounceschorizo sausage, sliced
1 tbsp sherry or crimson wine vinegar
2 ounceschopped roasted crimson peppers
1 14.5 ouncessan marzano tomatoes, chopped
1-2 tbsp freshly chopped rosemary
1 cup blended olives
2 cups rooster inventory
Non-compulsory: Lemon juice to squeeze over after + contemporary rosemary, crisped up in olive oil to sprinkle on high earlier than serving. Cherry tomatoes on the vine proper earlier than it goes within the oven.
Warmth a forged iron skillet to medium-high, sear rooster in olive oil, 5 minutes per facet till browned and put aside. Add onions, garlic and chorizo to pan and decrease warmth to medium. Sauté till onions are translucent then add crimson wine vinegar or sherry, crimson peppers, tomatoes, rosemary, olives, rooster inventory. Simmer till diminished barely, add rooster. Put a lid on and simmer on low warmth for 30-45 minutes OR bake at 350F till rooster is 165F inner temp. Squeeze some lemon juice over, high with crispy rosemary. Serve over rice, polenta, veggie mash or pasta. Serves 4.
#dinnerideas #ketorecipe #chickendinner