Spanish Chicken & Chorizo Stew

Time

Serves

Ingredients

• 2 Field & Flower 450g bone-in chicken legs, jointed
• 150g cooking chorizo, thickly sliced
• Dash of olive oil
• 1 large red onion, thinly sliced
• 1 red pepper, deseeded, cut into strips
• 1 fennel, thinly sliced
• 1 tsp sweet smoked paprika
• Pinch dried chilli flakes
• 2 cloves garlic, crushed
• 150ml white wine
• 400g tin chopped tomatoes
• 1 sprig of rosemary
• 200ml chicken stock
• 1 tsp caster sugar
• Salt and black pepper
• 75g pitted large green Queen olives
• 2 tbsp chopped flat leaf parsley
• Hot crusty bread, to serve

Instructions

1. Add a dash of oil to a large non-stick sauté pan and heat with the chorizo over a medium heat for 3-4 minutes, or until it is just starting to become crisp. Once browned, removed with a slotted spoon, place on a plate and set aside.
2. Joint the chicken legs into 4 thighs and 4 drumsticks, season and then fry for 5 minutes or until golden all over but not fully cooked through. Remove from the pan and set aside.
3. Add the sliced onions, fennel and peppers and fry for 4-5 minutes. Once soft, add the garlic and spices and fry for another minute.
4. Pour in the white wine and bubble for 3-4 minutes. Add the cooked chorizo, rosemary, chopped tomatoes, stock and sugar, season well and bring to a simmer. Place the chicken in the sauce and once it has been brought to the boil, cover with a lid and simmer gently for 40 minutes.
5. Sprinkle the whole dish with chopped parsley and serve with warm crusty bread to mop up the juices and a large green salad.