TO DRINK: Elgin Vintners Rosé 2008, which will add even more complex flavours to this dish.
Spanish chicken stew
Ingredients
- 30ml (2 tbsp) olive oil
- 8 chicken pieces (thighs
- and drumsticks)
- salt and freshly ground black pepper, to taste
- 5ml (1 tsp) smoked paprika
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 125g chorizo sausage, sliced
- 125ml (½ cup) white wine
- 2 x 400g tins chopped tomatoes
- 6 sprigs fresh thyme, chopped
- 2 bay leaves
- 100ml chicken stock
- 4 medium potatoes, cut into chunks
- 200g black olives, pitted
- couscous or polenta, to serve
Instructions
1
Heat the oil in a large saucepan. Fry the chicken pieces in batches until golden brown. Season with salt, pepper and smoked paprika. Remove from the saucepan and set aside.
2
In the same saucepan, fry the onion and garlic until soft. Add the chorizo and fry for 1 – 2 minutes. Add the wine, tomatoes, thyme, bay leaves and stock. Return the chicken to the pot, cover and simmer for 15 minutes.
3
Add the potatoes and cook for a further 30 minutes over low heat.
4
Stir through the olives and serve with soft polenta or couscous.