Jules Spanish Chicken

This is a good hearty meal which my husband really enjoys every time I cook it. Its one of his favourites! The flavours all work well together.

1. 1

   Heat 2-3 tablespoons of olive oil in a large stainless steel pain. Add Salt & Pepper, then the halved new potatoes, peeled and chopped garlic. Add the sliced shallots then saute for a few mins. Then add the large pieces of chopped red pepper and mushrooms, wine and some water to cover. Add 3/4 of the stock cube. Then add the cherry tomatoes and saute a littl more. Add some tomatoe puree, stire in well. Once bubbling a little, simmer and cook slowly to reduce the water and cook vegetables, stirring from time to time to break the tomatoes.
   
   Once cooked the water and olive oil should emulsify and the peppers and the potatoes should be tender with a lovely yellow colour.
   
   This can be then held over the simmer. Takes about 25-30mins to cook. Will have become a nice thick sauce when ready, can simmer this on the lowest heat for longer if chicken not ready.
   
   Meanwhile fry the chicken in the frying pan, season the top of each thigh first with dried rosemary, salt and pepper. Olive oil in the pan and butter for approx 15mins turning regularly until cooked.
   
   Fry the courgettes in a little butter, take about 10 mins turning occasionally or serve with the spinach instead.
   
   Serve the fried chicken thighs with the vegetables and steamed spinach or courgettes on the side.
   
   Goes nicely with a glass of dry white wine!