By Kathleen Rake
On November 17 I saw this great post by the BC Chicken Squad on Twitter: Chicken and chorizo sausage, with potatoes on one pan. The recipe came from Jo Cooks and I modified it to suit our tastes and on-hand ingredients.
While I had originally intended to bake/roast this in my Big Green Egg, circumstances dictated that I use my old-fashioned electric oven.
The first modification to the recipe was using just six chicken legs instead of eight. Then I added about one-third of a green bell pepper, sliced into thin strips, and a handful of grape tomatoes. I tossed the chicken in House of Q Peppered Bovine seasoning (I tasted it while working with BBQ Master Brian Misko on stage at the West Coast Christmas Show) and used regular Hawaiian pink sea salt for the rest. The chorizo was an award-winner from our local butcher shop, Dressed to Grill and instead of the zest from two oranges, I added zest from two Mandarin oranges, because that's all I had.
I paired the works with a Spanish wine: 2015 Mont-Blanc 362 - Catalunya DO, a blend of Tempranillo and Cabernet Sauvignon. This wine clocked in at 13.5% ABV but did not increase the heat of either the Peppered Bovine spice or chorizo sausage.
Wine Tasting Notes:
On the nose
Black berries (as opposed to blackberries), plum, and a little bit o' pencil shavings (anyone remember those?)
Black and red fruit, light tannins, short finish, easy to quaff.
Copyright © 2016 Kathleen Rake. All rights reserved.