SPANISH-STYLE CHICKEN CASSEROLE

This is a delicious and simple recipe for a mid-week dinner. You can use chicken drumsticks if you prefer it, but I have to admit it, the whole leg is also very nice. This time I served it with some oven chips and a bread roll to mop up the juices, but it could also be delicious to serve with a salad, herb couscous or even with some roast potatoes. (See links to recipes at the end of this post.)

Ingredients
6 free-range whole chicken legs (drumsticks & thighs)
80ml extra virgin olive oil
1 brown onion, chopped
2 garlic cloves, crushed
3 tsp smoked sweet paprika
1 red capsicum, sliced
250ml dry sherry
400g can peeled tomatoes, roughly chopped
2 tbsp tomato paste
125g green olives, pitted and halved
1 large handful flat-leaf parsley
1 lemon, for squeezing
sea salt
freshly ground pepper

Method
Put the chicken legs on a chopping board and separate the thighs from the drumsticks.
Heat the extra virgin olive oil in a large, deep saucepan with a tightly fitting lid and add the chicken in batches. Cook over a medium heat for 4 minutes, or until browned on all sides, then remove and set aside.

Add the onion, garlic, capsicum, 2 teaspoons of the paprika, and a good pinch of salt to the pan.

Cook, stirring often, for 5-8 minutes, or until vegetables are soft.

Pour in the sherry and cook for 2 minutes, or until slightly reduced and the alcohol has burnt off.

Add the tomatoes and tomato paste, stir well and cook for 2 minutes.

Return the chicken to the pan and add 250 ml water. Bring to the boil, then turn down to a gentle simmer, cover and cook for 1 hour, then uncover and cook for a further 15 minutes.

Add the olives and parsley, cook for a further 1 minute, then remove from the heat.

To finish, sprinkle the chicken with the remaining paprika, squeeze lemon juice over and give it a good grind of pepper. Divide among four bowls and serve.