My favourite smothered sauce (chorizo, mushrooms and cream)

• 0 Ingredients
• 1 tbsp olive oil
• 1 small red onion
• 0 cloves garlic
• 100g chorizo
• 100g chestnut mushrooms
• 0 tsp smoked paprika
• 1 bay leaf
• 1 tsp dried oregano
• 0 baby plum tomatoes
• 200g chicken
• 100g red wine
• 0 cream
• 0 freshly ground black pepper

Step 1
Gently fry the onion in a little olive oil until softened.

Step 2
This will take about 10 minutes.

Step 3
Add the garlic and mushrooms, together with a pinch of salt.

Step 4
Cook for 2 to 3 minutes, so that the mushrooms begin to soften, before adding the chorizo.

Step 5
Cook the chorizo over low to medium heat for 3 to 4 minutes, to allow the pork fat and spices to begin to infuse the vegetable mixture.

Step 6
Add the smoked paprika and stir to ensure that it is mixed in, before adding the chopped tomatoes.

Step 7
Cook for a few more minutes before adding the stock and herbs.

Step 8
Simmer gently for about 15 to 20 minutes, before adding the red wine.

Step 9
Cook until the stew has reduced down a little.

Step 10
Stir in a generous splash of cream and ensure well mixed.

Step 11
Check the seasoning and serve with leftover roasted meat and pasta or a baked potato.