Karen Coakley's One Pot Spanish Chicken: Today
A really good splash of Ouzo or Pernod elevates this dish.
- Heat the oil in a large casserole dish and fry the chorizo over a high heat until golden and just starting to let the juices out, remove from the pan, add the chicken and fry until golden.
- Add the potatoes peppers, onions and garlic and fry until nicely browned and slightly softened and return the chorizo to the pan too.
- Stir in the wine and let it reduce down a little, then add the tomatoes, smoked paprika,salt and pepper and a little pinch of sugar if needed.
- Cook for 10-15 minutes, until the chicken is cooked through and the potatoes are tender then add the olives, sprinkle with some chopped fresh parsley and serve in little terracotta pots.