Spanish Chicken Pot

Spanish Chicken Pot

2 Tbsp olive oil
6 chicken thighs
6 chicken drumsticks
1 large slice of onion
2-3 cloves garlic, chopped
3 Tbsp plain flour
2 x 400g cans chopped tomatoes
150g of chorizo sausage, chopped
750g baby new potatoes, scrubbed and halved
450ml hot chicken stock
65g pitted black olives
rosemary sprigs
salt and pepper

1. Heat oil in a large frying pan and fry chicken in batches until browned on all sides. Drain and transfer to large pot.
2. Add the onion to the pan and fry for 5 minutes until pale golden. Stir in the garlic then the flour. Add the canned tomatoes and chorizo and season with salt and pepper. Bring to the boil.
3. Transfer chicken and potatoes to the slow cooker pot; pour in the tomato mixture then the hot stock, olives and rosemary. Cover with the lid and cook on low for 8-10 hours.

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