Spanish Chicken
Over a year ago
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Ingredients
- 2 tbsp olive oil
- 1 Pack of 8 chicken pieces
- 1 onion chopped
- 2 garlic cloves crushed
- 110g chorizo. cut into small dice
- 100ml white wine vinegar
- 2x 400g cans chopped tomatoes
- Few thyme sprigs. plus extra leaves to garnish
- 2 Bay Leaves
- 100ml fresh chicken stock
- Good pinch of sugar
- 650g potatoes. cut into rough chunks
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.
Description
This is the authentic Spanish Chicken casserole style recipe.
Method
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1
1. Heat the oil in a large saucepan over a medium heat, then brown the chicken all over – in batches if necessary. Remove with a slotted spoon and set aside. Add the onion and garlic to the pan and cook for 3-4 minutes, stirring frequently, until softened and lightly browned.
Tip
To eat straightaway, continue cooking the stew at step 3 for 35 minutes instead of 5 minutes, then garnish with thyme leaves.
2. Add the chorizo and cook for 3-4 minutes, stirring occasionally. Add the wine and reduce by half. Stir in the tomatoes, thyme, bay leaves, stock and sugar. Return the chicken to the pan and push under the sauce. Cover and cook for 20 minutes.
3. Stir in the potatoes and olives and cook for a further 5 minutes. Remove from the heat and season. Spoon into a freezer-proof container and cool. Wrap, label and freeze.
4. The day before you eat, thaw in a cool place overnight (it takes longer in the fridge). The next day, spoon into a saucepan, cover, and simmer for 35-40 minutes until cooked through. Garnish with thyme leaves.
I cooked this Friday night.I didn't like it much, the chicken was dry and rubbery.