Spanish Chicken
Makes enough for: 4 people
Ingredients
- 1 whole chicken
- 1 lemon, cut in half
- 1 small handful fresh herbs (I used sage, marjoram and thyme)
- 10 mls smoked paprika
- 5 mls dried mixed herbs such as herbs de Provence
- salt and freshly ground black pepper to season
- 15 mls olive oil
- 1 large onion, peeled, cut in half and chopped
- 2 cloves garlic, peeled and chopped
- 100 g chorizo sausage, diced, (or any spicy sausage)
- 1 tin chopped tomatoes
- 100 mls dry white wine
- 2 bay leaves
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- 1.25 mls dried chilli flakes
- 50 g pitted black olives
Method
- Preheat the oven to 190° Celsius
- wash the entire chicken and pat dry
- season the cavity and stuff with the lemon and the fresh herbs
- mix together the smoked paprika, mixed dried herbs and some seasoning
- rub over the skin of the chicken, paying special attention to the breast and the legs
- heat the olive oil in the casserole dish over a medium heat
- sauté the onions until soft
- add the garlic, the chorizo and the bay leaves and cook for a couple of minutes
- turn off the heat and add the tomatoes and the wine
- sit the chicken on top of the mixture and cook in the oven with the lid on for one hour
- remove the chicken and set aside
- skim the excess oil from the casserole
- add the peppers, chilli flakes and olives and stir well
- return the chicken to the casserole and cook for a further 35 - 45 minutes with the lid on, until the chicken is cooked
- remove the chicken and allow to rest
- put the casserole onto the heat and allow the sauce to reduce while you rest and then carve the chicken