Spanish Style Chicken
Over a year ago
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Ingredients
- 2tbsp Olive oil
- 8 Boneless chicken thighs
- 1medium Red onion
- 1glove Garlic
- 1large Red pepper
- 1large Yellow pepper
- 14oz canned Chopped tomatoes
- 5floz Dry white wine
- 1tbsp Paprika
- 2¾ oz Chorizo sausage
- 1oz Pitted black olives
- Parsley to garnish
- Crusty white bread to serve
Accompaniment
SponsoredMcWilliams Hanwood Estate Riesling
Produced in the South Eastern Australia appellation, two-thirds of the wine is sourced in the Riverina region of New South Wales, a quarter from Clare Valley, a small portion from the Eden Valley, and the remainder from Barossa, Coonawarra and the Yarra Valley in Victoria. The grapes for this wine are harvested at night, and then fermented under cool conditions, without any use of oak at all. A refreshing white with citrus and zippy mineral notes.Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.
Method
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1
1)heat the oil in a large flameproof casserole.then cut the chicken thighs in half and fry them over a high heat until golden.
2)peel and thinly slice the onion and peel and crush the garlic add them to the chicken.rince and slice the peppers and add them too.fry until they are lightly browned and slightly softened.
3)stir in the tomatoes,wine and paprika and bring to the boil.slice the chorizo thickly and add it,then simmer for 15 minutes or until the chicken is cooked.
4)halve the olives ,add them to the casserole ,rince dry and chop the parsley. garnish with the parsley and serve with crusty bread.
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