Rustic Spanish Chicken Casserole
Over a year ago
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Ingredients
- 4 Chicken Legs jointed
- 2 tablespoons Olive oil
- 1 Red onion
- 50g Chorizo diced
- 400g Can chopped tomatoes
- 1 Red pepper diced
- ½ teaspoon Paprika hot
- 1-2 tablespoons Tomatoe puree
- 2 Bay leaves
- 1 teaspoon Chopped fresh herbs
- 1 Knorr chicken stock pot dissolved
- 600g Potatoes cut into chunks
- handfull Black olives optional
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
Great combination of Spanish Mediterranean style flavours makes for a superb rustic chicken dish
Method
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1
Heat the oil in a casserole and brown chicken all over. Remove and set aside.
Add the onion to the casserole and saute for 3-4 mins until soft and lightly browned.
Add diced choizo and cook for 3-4 mins stirring occasionally. Stir in the tomatoes, pepper. paprika, tomatoe puree, herbs and stock. Return chicken to the casserole and stir well. Cover and simmer for 20 mins.
Stir in the potatoes and simmer for 35mins until cooked through. Garnish with fresh herbs
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