Inspired by the southwest of France where paprika rules supreme, this is the quintessential autumn dinner. Bannockburn chicken marylands are braised until incredibly tender, along with capsicum and chorizo and the all-important paprika. Serve with chickpeas dressed with olive oil, lemon and plenty of parsley.
Ingredients: free-range chicken marylands, brown chicken stock, carrot, celery garlic, brown onions, tomato paste, white wine, sherry vinegar, smoked paprika, sweet paprika, pork pepperoni, red capsicum, yellow capsicum, cherry tomatoes, yellow grape tomatoes, parsley, salt and pepper.
Cooking instructions: Remove from vacuum bag. Place the tray in a 180C oven for 20mins or until its internal temperature reaches 65C.
Meatsmith made in Fitzroy, each packet contains 600g of Basque Chicken - enough for two people. This will be vacuum sealed, eat within 3-5 days, refer to packaging for use by date information.