Chicken/ Recipes

Spanish chicken stew

Spanish chicken stew

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

Spanish chicken stew

Print Recipe
Serves: 6 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

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.

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