Spanish chicken and potato stew
(from Elyce123’s recipe box)
Freeze for up to 1 month, then defrost for 24 hours and reheat for 40 minutes. To eat straightaway, continue cooking at step 3 for 35 minutes instead of 5, then garnish with thyme leaves
Source: delicious. March 2006
Prep time: 45 minutes
Cook time: 40 minutes
Serves 4 people
Categories: March, can be frozen
Ingredients
- 2 tbsp olive oil
- 8 chicken pieces
- 1 onion, chopped
- 2 garlic cloves, crushed
- 110g chorizo, cut into small dice
- 100ml white wine
- 2 x 400g cans chopped tomatoes
- few thyme sprigs, plus extra leaves to garnish
- 2 bay leaves
- 100ml fresh chicken stock
- good pinch of sugar
- 650g potatoes, cut into rough chunks
- handful black olives (optional)
Directions
-
Heat the oil in a large saucepan over a medium heat, then brown the chicken all over – in batches if necessary. Remove with a slotted spoon and set aside. Add the onion and garlic to the pan and cook for 3-4 minutes, stirring frequently, until softened and lightly browned.
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Add the chorizo and cook for 3-4 minutes, stirring occasionally. Add the wine and reduce by half. Stir in the tomatoes, thyme, bay leaves, stock and sugar. Return the chicken to the pan and push under the sauce. Cover and cook for 20 minutes.
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Stir in the potatoes and olives (if using) and cook for a further 5 minutes. Remove from the heat and season. Spoon into a freezer-proof container and cool. Wrap, label and freeze.
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Thaw in a cool place overnight. The next day, spoon into a saucepan, cover, and simmer for 35-40 minutes until cooked through. Garnish with thyme leaves.