By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 16
152 cal · 95 min
Chicken with Chorizo & Leeks
Recipe GLPR449280adbb655a
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Average rating: 4.3 (1)
A Mediterranean-inspired braise of chicken leg pieces cooked with Spanish chorizo, fennel, leeks, and tomatoes in a savory sherry sauce. The chicken is first seared until golden, then combined with a flavorful vegetable and chorizo mixture and braised until tender. The dish finishes in a hot oven to crisp the skin, then is topped with fresh coriander for brightness.
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Ingredients
2 tbsp Olive oil
10 pieces Chicken leg pieces (thighs and drumsticks)
4 bulbs Fennel bulbs, trimmed and cut into wedges
200 g Spanish chorizo, cut into chunks
5 whole Leeks, trimmed and thickly sliced
6 cloves Garlic cloves, thinly sliced
2 tsp Hot smoked paprika
150 ml Dry sherry
750 g Large or plum tomatoes, quartered
½ cup Fresh coriander leaves
Directions
Heat the olive oil in a large frying pan over medium-high heat. Pat the chicken pieces dry and season generously with salt and pepper. Working in batches to avoid crowding, sear the chicken pieces until golden brown on both sides, about 6–8 minutes per batch. Transfer the browned chicken to a plate and set aside.
Pour off all but 3 tablespoons of the fat from the pan. Add the fennel wedges and chorizo chunks, then cook over medium heat, stirring frequently, until the fennel is softened and lightly caramelized, about 8 minutes. Add the sliced leeks and cook, stirring often, for another 4–5 minutes until tender. Stir in the garlic slices and hot smoked paprika, cooking for 1 minute until fragrant. Pour in the dry sherry and let it bubble gently, stirring often, for 1 minute. Taste and adjust seasoning with salt and pepper as needed.
Preheat the oven to 180°C (160°C fan/gas 4). Divide the chorizo, fennel, and leek mixture between two large ovenproof dishes. Scatter the quartered tomatoes evenly over the vegetable mixture, then arrange the seared chicken pieces on top. Cover both dishes tightly with foil and place in the preheated oven. Braise for 20 minutes, then check the chicken for doneness (internal temperature should reach 165°F). If the dish appears dry, add a splash of water. Continue cooking if needed until the chicken reaches 165°F internally.
Increase the oven temperature to 200°C (180°C fan/gas 6). Remove the foil from both dishes and season the chicken skin with additional salt and pepper. Return the uncovered dishes to the hot oven and bake for 20–30 minutes, until the chicken skin is crisp and golden and the internal temperature confirms 165°F. Scatter the fresh coriander leaves over the top and serve immediately straight from the dishes.
Comments
This is a straightforward braise that feeds a crowd—16 servings makes it excellent for meal prep or a dinner party. All ingredients are standard at Charlotte chains; fennel is slightly less common than onions but available year-round at Harris Teeter and Kroger, and chorizo is stocked everywhere. The stated 95 minutes is honest for a braise, though account for 10 minutes of leek cleaning and fennel prep if you're starting from whole vegetables. The real cost driver is the quantity of chicken needed for 16 servings, but per-serving costs stay reasonable at roughly $2–$2.50 when divided across portions, and it reheats beautifully, making it ideal for leftovers or batch cooking.
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