Spanish chicken & chorizo stew

When it’s made with chicken legs, thighs and spicy Somerset chorizo, you know it’s going to be full of flavour. With hints of sweet paprika, chilli, garlic and tomato, our Spanish Chicken and Chorizo Stew pairs perfectly with a crusty cob, ideal for mopping up the juices of the stew.

1 hour 10 mins

4

Medium

• 2 x 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

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.