Spanish Chicken

I slice the pitted olives in half, sometimes add a small few 3/4 way through cooking, stir and then add the rest a few minutes before the end; with no more stirring from that point until finished. I prefer to use fresh basil leaves to finish off, adding them just after the final lot of olives. I tend to break any larger leaves into smaller pieces.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the thighs into 2/3 pieces according to size. Fry in a large casserole over high heat until golden

Step 2

Add the onion, garlic and peppers, fry until slightly softened.

Step 3

Stir in tomatoes, wine, chorizo and paprika and bring to the boil.

Step 4

Simmer for 15 minutes, or until the chicken is cooked through.

Step 5

Add the olives.

Step 6

Garnish with chosen herb and serve with the crusty bread.