Packed with flavours of the Mediterranean. Satisfying, tasty and so easy to cook.
Serves 4.Products used:
MasterClass Smart Space Set of Three Stacking Induction-Safe Non-Stick Pans
MasterClass Soft Grip Stainless Steel Garlic Press
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
Ingredients:
8 chicken thighs on the bone
1 tsp sea salt
1 tsp black pepper
1 tbsp smoked paprika
2 tbsp olive oil
150g chorizo sausage, diced
2 garlic cloves, crushed
150ml red wine
400g chopped tinned tomatoes
½ pint chicken stock
300g new potatoes
1 handful flat leaf parsley
100g black pitted olives
Method:
Pre-heat oven to 160°C.
Cut 4 slices into each of the chicken thighs, down to the bone.
Season the chicken with salt, pepper and smoked paprika.
Drizzle a little oil in a saucepan, then add the chicken, skin side down.
Add the chorizo and crushed garlic.
Place the potatoes into another pan and cook in salted boiling water for 12 minutes, then drain.
Continue to cook the chicken bringing out the flavour and natural fats from the chorizo.
When the chicken is golden in colour turn over and pour in the red wine.
Add in the cooked potatoes, followed by the tinned tomatoes and chicken stock.
Finally add in the olives and transfer to the oven and cook for 45 minutes.
When the chicken is cooked and tender remove from the oven and finish with freshly chopped flat leaf parsley.
