This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers. The meat will fall off the bone – mop up the sauce with bread
Prep:15 mins
Serves 6
2 tbsp olive oil1 Spanish onion, halved and sliced12 large bone-in chicken thighs, skin removed225g pack chorizo picante, thickly slicedpack of 3 mixed colour peppers, cut into chunks150g (drained weight) pitted Spanish pimento stuffed green olives300ml dry white wine (serve the rest of the bottle with the meal)300ml chicken stock1 tbsp tomato purée
STEP 1Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.STEP 2Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour – you will need to do this in two batches.STEP 3Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.STEP 4Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.STEP 5Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.
