Chicken and chorizo stew
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Ingredients
100g chorizo sausage, sliced to 3 mm coins
2 onions, sliced
12 cloves of garlic (skin on)
6 chicken legs (thigh and skin on)
100g plain flour
1 tbsp sweet paprika
2 tbsp olive oil
250ml chicken stock
250ml white wine
1 sprig of rosemary
2 tbsp stoned kalamata olives
1 tin of chickpeas, cooked
1 tin of tomatoes
Method
Preheat the oven to 190°C.
Heat a large casserole dish on the stove. Add the chorizo and brown.
Add the onions and garlic.
Toss the chicken legs in the flour and paprika. Shake to remove excess flour.
Heat a frying pan. Add the olive oil and sauté the chicken legs until golden brown. Remove to the casserole.
Add the chicken stock, wine and rosemary. Bring to the boil, cover and place in the oven.
Remove after 1 hour and add the olives, chickpeas and chopped tomatoes.
Return to the oven for 30 minutes.
Remove, check seasoning and serve.
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