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Spanish chicken stew

Name: Spanish chicken stew
Cook time: 55 min
Yield: 6
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

May 17, 2017 (Last Updated: November 14, 2018)

TO DRINK: Elgin Vintners Rosé 2008, which will add even more complex flavours to this dish.

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Spanish chicken stew

Serves: 6

Cooking Time: 55 mins

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

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.

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.

Add the potatoes and cook for a further 30 minutes over low heat.

Stir through the olives and serve with soft polenta or couscous.