For 6 people.
Preparation
time: 45 min
Cooking
time: 55 min
INGREDIENTS:
– 2
tablespoons of olive oil
– 8
chicken legs
– 1 onion
– 2
cloves of garlic
– 200 g
of chorizo
– 100 ml
white wine
– 2 x
400g cans of crushed peeled tomatoes
– Thyme
– 2 bay
leaves
– 100 ml
chicken stock
– 1 good
pinch of sugar
– 650g of
potatoes
– A few
black olives
Heat the
oil in a casserole over medium heat, then brown the chicken thighs. Remove with
a skimmer and set aside.
Peel and
chop the garlic and onion.
Cut
chorizo into slices.
Add onion
and garlic to the chicken and sauté for 3-4 minutes, stirring often.
Add the
chorizo and cook for 3-4 minutes, stirring occasionally.
Add the
wine and reduce by half. Add the tomatoes, thyme, bay leaves, broth and sugar.
Return
the chicken to the pot. Cover and cook for 20 minutes.
Wash and
cut potatoes in 2 or 4, depending on size.
Add the
potatoes and olives and cook for another 35 minutes.
Serve
hot.
