Chicken Caccaitore

 A warming winter chicken tomato and chorizo dish!

Serves 6

Prep time: 15 mins

Cook time: 45 mins

Pre heat oven to 200c or 180 fan

Equipment

Shallow casserole dish or frying pan

spatula

tongs 

bowl

large roasting tray

Ingredients

400g  chorizo chopped
12 chicken thighs 
Olive oil

2 red onions cut into wedges
750g charlotte potatoes, halved lengthways
4 garlic cloves chopped
snall handful fresh thyme leaves
3 x 400 cans chopped tomatoes
150ml chicken stock, hot
pinch chilli flakes
200g black pitted kalamata olives
small handful fresh flatleaf parsley

Method

Heat up the frying pan over a medium heat. Add chorizo and fry until just golden. Remove with a slotted spoon to the bowl and set aside.

Rub the chicken thighs well with a little olive oil and season well. Fry in the pan until golden brown all over. Place the chicken with the chorizo. 

Add the onion and potatoes to the frying pan and fry for 5-6 minutes until golden.  Add the garlic and thyme and fry for a minute. Tip the mixture into a large roasting dish and top with the chicken and chorizo.

Mix the tomatoes, stock and chilli flakes. Season well  and pour around the chicken and vegetables. 

Bake covered with foil for 30 minutes. Remove the foil and sprinkle with black olives. Bake for a further 15 minutes until the chicken is cooked through.

Scatter with parsley before serving.

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