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Spanish Chicken Casserole


4 chicken portions
1 large onion
2 garlic cloves
1 tin tomatoes or 6-7 large fresh tomatoes
1 green pepper, de-seeded and diced
1 red pepper, de-seeded and diced
2 large potatoes, peeled and diced
handful black olives, pitted
bay leaf
25 g plain flour
salt & pepper
1 tblsp paprika
olive oil
150 ml Spanish red wine
300 ml chicken stock


Pre-heat oven: 190ºC- Gas 5

Mix the plain flour with the salt, pepper and paprika. Pat the chicken pieces dry with kitchen towel and coat well with the flour mix.

In a large oven-proof casserole dish heat some olive oil and add the chicken portions. Fry gently until starting to brown, lift the portions out and place on a dish to the side. Add the onions and garlic again cook gently until starting to brown. Add the tomatoes and peppers and continue cooking for a further minute or two.  Return the chicken to the pan. Add the wine, chicken stock, potatoes, olives and bay leaf. Cover with the lid and place into a pre-heated oven for around an hour until cooked through.

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