Roasted chicken with chorizo & cabbage and mashed potato

UPDATE JUNE 2021:

I have cooked this recipe again to check the ingredients and I can confirm that the quantities are correct for 5 persons. The end result is still as tasty!

This time I also decided to peel and quarter the garlic before roasting. In the end, I did not mash it, just let it mixed with the cabbage like the chorizo. It saved time and work and I did not notice much different in the end result. I would, therefore, advise to use the garlic this way.

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This is a free recipes from Waitrose. It's simple to make and involves washing only 2 pots.
I had to change the quantities of brandy (definitely not enough!) and chorizo (way to much!) and weight the cabbage (what does 1 cabbage mean?). I realised I didn't use enough cabbage for 5 portions but I adjusted the amounts so below should be correct.

Serves: 5 persons.

Ingredients:

• 1kg chicken (boneless thighs / breasts)
• 4 large cloves of garlic, unpeeled
• 90g chorizo, sliced
• 600g spring cabbage, shredded
• 50ml brandy/sherry
• olive oil
• salt and pepper to taste
• For the mashed potato:
• 1kg potatoes
• 50g butter
• 150ml milk
• salt and nutmeg

Method:

1. Heat the oven to 220°C.
2. Place the chicken in a ovenproof casserole dish, then add the garlic cloves and the chorizo. Sprinkle with olive oil, brandy/sherry, salt and pepper. Roast for 15 min.
   
3. Remove the dish from the oven and lift the chicken out of the pan. Stir the cabbage into the garlic and chorizo, then place the chicken back on top but cooked side down now. This will help the chicken soak up the the brandy on both sides.
   
   
   
   
4. Return to the oven for another 30-35 min until the chicken is golden and cooked through, but still moist.  Don't worry about the cabbage, it won't stick. Both the cabbage and the chicken will release water and this, aided by the fat of the chorizo, will cook the cabbage and stop it from sticking.
   
5. In the meantime make the potato mash. Cook the potatoes in water. Drain and mash when cooked. Add butter and milk and stir over a low heat until the butter is melted and the mash is soft. Add salt and nutmeg to taste.
6. Remove the chicken from the pan and keep warm.
7. Slip the garlic cloves out of their skins and mask gently with a fork. Stir into the cabbage and chorizo and check the seasoning.

       Voilà!