story and photos by Jackie Post / The Mile Square Table
Next time you go out to buy a bottle of champagne, pick up an extra little split and do this…
Preheat oven to 400. On the stove top, place in a dutch oven one whole chicken breast cut in quarters, (skin side down), along with four smoked chorizo links cut in 2″ pieces.
Turn the heat to medium high and brown the chicken until the skin crisps up and the chorizo is browned all around.
With a few splashes of chicken stock, scrape the brown bits at the bottom and add two unpeeled and sliced navel or blood oranges. Give it all a gentle stir while adding one cup of brut champagne and simmer for about a minute before covering and finishing in the oven for 20-25 minutes.
Add sea salt to taste and serve over jasmine rice.
Done and yum!
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