DELICIOUS CHICKEN WITH CHORIZO ROSEMARY AND OLIVES

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!