SPANISH CHICKEN

Choose your favourite stuffed olives for this recipe.

HANDS-ON TIME 20MIN. COOKING TIME ABOUT 1HR. SERVES 4 ✶✶ 1tbsp olive oil ✶✶8 chicken thighs, skin on ✶✶ 175g (6oz) cooking chorizo, sliced into 5mm (1/4in) rounds ✶✶ 3 mixed peppers, deseeded and roughly chopped ✶✶2tbsp plain flour ✶✶ 1tsp sweet smoked paprika ✶✶ 350ml (12floz) Spanish red wine, such as Rioja ✶✶ 300ml (1/2 pint) chicken stock ✶✶2tbsp red wine vinegar ✶✶200g (7oz) stuffed olives ✶✶2 x 400g tins cannellini beans, drained and rinsed ✶✶Dash of sherry, optional ✶✶Small bunch of fresh parsley, roughly chopped 1 Heat the oil in a large flameproof casserole over a medium-high heat and brown the chicken (do this in batches, if necessary). Lift out the chicken and set aside. 2 Drain off the excess fat from the pan. Add the chorizo and peppers to the pan and fry for 3-5min, stirring often, until beginning to colour. Stir…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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