This Spanish-style dish is full of flavour and can be made ahead
Prep:10 mins
Serves 10
2 tbsp olive oil10 chicken leg pieces (or 10 each thighs and drumsticks)4 fennel bulbs, trimmed, cut into wedges200g chorizo, cut into chunks5 leeks, trimmed and thickly sliced6 garlic cloves, thinly sliced2 tsp hot smoked paprika150ml dry sherry750g large or plum tomatoes, quarteredsmall bunch of coriander, leaves only
STEP 1On the hob, heat the olive oil in a large frying pan. Season the chicken pieces, then fry, in batches, until golden brown on both sides. Lift out and set aside.STEP 2Pour all but 3 tbsp fat from the pan, add fennel and chorizo, then cook, stirring, until the fennel is soft and lightly coloured. Add leeks, cook until soft. Add garlic and paprika, cook for 1 min more, then pour in the sherry. Let it bubble for 1 min, stirring well, taste, then season.STEP 3Heat oven to 180C/160C fan/gas 4. Pour the mix into 2 ovenproof dishes. Scatter tomatoes over, then arrange the chicken on top. Cover with foil, then cook for 20 mins, until the chicken is cooked through. During cooking, check and add a little water if it seems to be getting dry.STEP 4Turn the oven up to 200C/180C fan/gas 6. Uncover the chicken and season the skin with salt and pepper. Bake for 20-30 mins until the chicken is heated through and the skin is crisp. Rip the coriander leaves over the top and serve straight away.
