Salty black olives, sweet red and yellow peppers, spicy chorizo sausage and white wine bring the flavours of the Mediterranean to joints of rich, dark chicken for an easy family casserole.
ingredients
serves: 4
2 tablespoons olive oil
8 boneless, skinless chicken thighs
1 medium red onion
1 clove garlic
1 large red pepper
1 large yellow pepper
14 ounce canned chopped tomatoes
5/8 cup dry white wine
1 tablespoon paprika
2 3/4 ounce chorizo sausage
3 tablespoons pitted black olives
Salt and black pepper
To garnish:
a bunch of parsley
To serve:
crusty white bread
method
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. Rinse 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, then season to taste. Rinse, dry and chop the parsley Garnish with the parsley and serve with some crusty bread.
more information
Easy does it! Cut peppers in half lengthways then cut away the stem, seeds and white membrane. Turn the halves, cut-side down and tap sharply on the chopping board - any remaining seeds will fall out. Slice shiny side down so the knife does not slip on the skin.
