Spanish flavours, paprika, chorizo, olives and the rest...
Serves 4.
Bake for 45 minutes plus 20.
Preheat oven to 375F/190C
Ingredients:
8-12 pieces of small to medium sized chicken, bone in.
2 heaped teaspoons paprika, not smoked.
4 tablespoons olive oil
2 red onions sliced
4 garlic cloves- crushed
400g tin chopped tomatoes or whole cherry toms- I used fresh cherry tomatoes from the garden.
2 small chorizo sausages.
12 bay leaves- 4 for cooking the rest for garnish.
5 Tablespoons sherry- I used marsala because I had no sherry.
salt and ground black pepper
12 green, stone in, olives.
2. Heat the oil and sauté chicken until brown.
3. Transfer to a casserole dish.
4. Add the onions to the pan and sauté until clear.
5. Add the sliced chorizo and garlic, sauté for 2 minutes.
7. Pour over the chicken and cover.
8. Bake for 45 minutes.
9. Remove lid, taste, season and add olives.
10. Cook for 20 minutes more until chicken is tender and golden.
Goes very well with roast pumpkin, roast or boiled potatoes or rice.
Garnish with remaining bay leaves.
Here served with a cabbage, grated carrot and thinly sliced kale mix, cooked in a spoon of butter, a little water with the lid on, for a few minutes.
Serve with a robust white wine or a light red.
