RECIPE FROM SPAIN:

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Chicken with Peppers and Olives

One of our favourite chicken recipes, this is a true Spanish dish, full of colour, flavour and warmth. This is a fantastic family dish made and served in a large cazuela, placed straight on the table and enjoy a real social occasion.

You will need:

4 chicken legs with thigh and skin on
100g plain flour
Salt and pepper
¼ teaspoon paprika
4 tablespoons olive oil
6 - 8 fresh ripe tomatoes, roughly chopped
1 onion, peeled and chopped
4 - 5 cloves garlic, peeled and crushed
Good sized glass red wine 1 red pepper, roughly chopped
1 green pepper, roughly chopped
150g green pitted olives, nice juicy queens are great
3 - 4 sprigs of fresh thyme

Method

• Season the flour with salt, pepper and a touch of paprika and coat each chicken piece with a good covering of flour.

• In a large cazuela, heat the olive oil and when almost smoking hot, add the chicken pieces and brown for about 5 minutes on each side.

• Add the chopped tomatoes, onion, garlic, peppers, olives and thyme.

• Add the wine and season with salt and pepper.

• Bring to the boil and then remove from the heat.

• Carefully cover the cazuela with foil and place in a moderate oven for about an hour, removing the foil half way thorugh.

• Serve the cazuela directly on the table accompanied by white fluffy rice or pasta.

Serves 4