6 chicken pieces (legs or thighs)
3 tbsp olive oil
1 onion, halved and sliced
3 cloves garlic, peeled and sliced
2 red & 1 yellow pepper, deseeded and sliced
200g spicy chorizo, sliced into rounds
150ml white wine
2 x 400g tins chopped tomatoes
2 sprigs fresh rosemary
Salt & Pepper
Heat 1 tbsp of the oil in a heavy based saucepan. Fry the chicken pieces skin side down for about eight minute until browned lightly, turning after five minutes.
Remove the chicken from the pan and place on a plate. Add the remaining oil to the pan along with the onions. Lower the heat and sauté for five minutes before adding the peppers and garlic.
Once the vegetables have softened a little add the chorizo. Increase the heat and stir. Pour over the wine and leave to bubble for two minutes before adding the two tins of tomatoes and the rosemary. Return the chicken to the pan. Once the stew has come to the boil lower the heat, place the lid on and leave to simmer for 40 minutes. Remove the lid for the final ten minutes to leave the sauce thicken and reduce.
Taste and season well with salt and pepper.