Chicken/chorizo pasta

Well, that was an unexpected dish!  I'd had a bit of a "down day", so Hubby said he'd pick something up on the way home from work; he mentioned his usual mixed fish pasta that we both love, but instead came home with chicken thighs and a pack of chorizo slices (it seems Tesco didn't have any of their packs of mixed fish).

He fried a chopped onion and the diced chicken thighs in a tiny bit of sunflower oil, then added the quartered chorizo slices and some thinly-sliced chestnut mushrooms.  He seasoned with smoked paprika and black pepper, some chicken stock and white wine, then thickened the sauce with a little cornflour mixed with cold water.  When the chicken was completely cooked (15 mins max from starting cooking) he finished off with a shake of tarragon and 1-2 tablespoons of cream.  He served it with al dente linguini and I made a salad to accompany it - gorgeous!!

Tasty salad dressing


NB:  Use approximately half vinegar to oil.  In a screw-top jar, mix good quality olive oil with a generous sprinkling of herbs (whatever you've got - I used mixed herbs, tarragon and mint, all dried), black pepper, a little crushed garlic, a good dollop of honey and a quarter teaspoon of mustard.  Add balsamic vinegar and shake well to combine ... don't forget to put the lid on first!!  If it's too sharp, just add a little more honey or sugar; too sweet, add a little more vinegar.