A really warming and comforting winter dinner!
Ingredients
Boneless Chicken Thighs
1 Tsp Smoked Paprika
1 Medium Onion, sliced
4-6 Cloves Garlic, chopped
100g/3.5oz Chorizo Sausage, sliced and quartered
100g/3.5oz Roasted Red Peppers, chopped not too small
1 Tbls Sherry or Red Wine Vinegar
1 Tin 400g/14.11oz Diced Tomatoes
1-2 Tbls Fresh Rosemary, chopped
1 Cup Pitted Mixed Olives
2 Cups Chicken Stock
Method:
Season chicken with salt, pepper and smoked paprika. Allow to sit outside of the fridge covered for 30 minutes to reach room temperature.
Sear chicken in a little olive oil until browned then set aside.
Add onions, garlic, chorizo to the pan and saute until onions are translucent, about 5 minutes.
Deglaze the skillet with red wine vinegar or sherry.
Add the peppers, diced tomatoes, rosemary, olives and chicken stock. Simmer until reduced slightly (5 minutes).
Transfer sauce to a baking dish.
Tuck chicken pieces inbetween the sauce and bake uncovered 190C/375F for about 30-45 minutes or until chicken is cooked through and tender. With a spoon, baste with the sauce halfway through cooking time.
Serve over mashed potatoes.
Enjoy!
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