2 tbsp olive oil
12 chicken pieces
175g/6oz chorizo sausage, cubed
1 onion, finely chopped
2 large garlic cloves, crushed
a pinch of dried chilli flakes
1 tbsp Spanish paprika
3 yellow (bell) peppers, seeded and chopped
400g/14oz/2 cups passata
2 tbsp tomato paste
5 tbsp red wine
300ml/½ pint/1¼ cups chicken stock
340g/12oz new potatoes, halved
a few fresh thyme sprigs
1 Preheat the oven to 190°C/375°F/Gas 5.
2 Heat the oil in a large flameproof casserole over a high heat and brown the chicken all over. Remove from the pan and set aside. Add the chorizo to the casserole and fry for 2–3 minutes until its oil starts to run.
3 Add the onion, garlic and chilli flakes and cook over a low heat for 5 minutes or until soft. Stir in the paprika.
4 Add the yellow peppers and cook for 2–3 minutes until soft. Stir in the passata, tomato paste, red wine, stock, potatoes and thyme. Cover and simmer for 10 minutes.
5 Return the chicken to the casserole. Cover and cook in the oven for 30–35 minutes. If the sauce is not thick enough, put the casserole on the hob over a medium heat and simmer briskly until it reduces and thickens.
6 Remove the thyme and serve immediately.