Spanish Chicken...............

Ingredients
2 tbsp olive oil
1 Pack of 8 chicken pieces
1 onion chopped
2 garlic cloves crushed
110g chorizo. cut into small dice
100ml white wine vinegar
2x 400g cans chopped tomatoes
Few thyme sprigs. plus extra leaves to garnish
2 Bay Leaves
100ml fresh chicken stock
Good pinch of sugar
650g potatoes. cut into rough chunks

Method

1. Heat the oil in a large saucepan over a medium heat, then brown the chicken all over – in batches if necessary. Remove with a slotted spoon and set aside. Add the onion and garlic to the pan and cook for 3-4 minutes, stirring frequently, until softened and lightly browned.
Tip

To eat straightaway, continue cooking the stew at step 3 for 35 minutes instead of 5 minutes, then garnish with thyme leaves.

2. Add the chorizo and cook for 3-4 minutes, stirring occasionally. Add the wine and reduce by half. Stir in the tomatoes, thyme, bay leaves, stock and sugar. Return the chicken to the pan and push under the sauce. Cover and cook for 20 minutes.

3. Stir in the potatoes and olives and cook for a further 5 minutes. Remove from the heat and season. Spoon into a freezer-proof container and cool. Wrap, label and freeze.

4. The day before you eat, thaw in a cool place overnight (it takes longer in the fridge). The next day, spoon into a saucepan, cover, and simmer for 35-40 minutes until cooked through. Garnish with thyme leaves.