In the final of our series of posts about the Home Made Cook of the Year finalists, we profile the proud winner of the competition, Sue Wynn.
Sue Wynn with Brian Turner at the final
Sue Wynne, who lives in Glasson Dock in Lancaster, entered Home Made Cook of the Year with a fabulous recipe for Andalucian Chicken. A tasty combination of tender chicken thighs, legs and a Spanish olive sauce, the dish was inspired by the food that Sue and her family have enjoyed holidaying in the Adalucian region.
Sue concentrating hard as she prepares her dish
Although it was a tough decision, Brian Turner and Helen Best-Shaw both deemed Sue’s dish to be the best on taste, texture and value for money.
Sue's winning dish
As well as the coveted crown, Sue walked away with a host of foodie prizes including a complete kitchen makeover and cooking course for her and a friend.
This is what Sue said:
“I’m absolutely thrilled to be crowned Home Made Cook of the year. The standard of the other two dishes was absolutely phenomenal, so I was genuinely surprised when my name was announced on the day.
“It was amazing to meet Brian Turner, Helen and the other two finalists and enjoy such a spectacular venue. I’d like to thank Denman College and Morphy Richards for putting on such a fantastic day.”
If you fancy trying out Sue’s winning recipe, check it out below:
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 1 red pepper, de-seeded and sliced
- 1 kilo skinless chicken thighs & legs
- 25g plain flour, seasoned with a little salt and pepper and 1 teaspoon paprika 300ml chicken stock
- 1 tablespoon red wine vinegar
- Grated zest & juice of 1 orange
- 1 tablespoon Worcestershire sauce
- 100g chorizo, chopped
- 75g mixed black and green olives
- 150g button mushrooms, halved
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Heat 1 tablespoon of the olive oil in a large heavy pan, then add the onions and garlic and sauté for 8 minutes.
- Add the sliced pepper and sauté for a further 2 minutes until the onions are lightly browned and soft. Transfer all of the contents of the pan to a plate.
- Toss the chicken in the flour seasoned with the salt, pepper and paprika.
- Heat the remaining oil in the pan, then add the chicken and fry until evenly browned, remove chicken from pan.
- Add any of the flour mixture left to the juices in the pan and then add the chicken stock and deglaze the pan.
- Add the onion mixture and their juices, orange juice and zest, sherry and Worcestershire sauce, chorizo and chicken.
- Bring to the boil, then reduce the heat, cover and simmer for 25 – 30 minutes until the chicken is tender.
- Stir in the mushrooms and olives and cook for 5 minutes.
- Taste and season with salt and black pepper if necessary.
- Just before serving, sprinkle over the chopped parsley and serve with boiled rice, potatoes or noodles.