Chicken chilindron

Tomatoes, capsicums and chorizo characterise this stew, which hails from Aragon in northeastern Spain. This is also a winner made with lamb.

INGREDIENTS

• Olive oil
• 1 x 1.4kg whole free-range chicken, cut into 2 wings, 2 breasts, 2 legs, 2 thighs 
• 4 higher-welfare cooking chorizo or sausages (250g)
• 2 onions
• 3 cloves of garlic
• 8 ripe tomatoes
• 1 x 290g jar roasted red capsicums in oil
• Dry sherry
• 400ml organic chicken stock
• 1/2 a bunch of fresh rosemary (15g)
• 1 handful mixed olives (stone in)
• 1 pinch of saffron
• 1 lemon
• 2 anchovy fillets in oil, from sustainable sources

• 1.Drizzle a little oil into a large casserole pan over a medium heat. Season the chicken well with sea salt and black pepper, brown in the pan for a few minutes, then remove to a plate – you may need to work in batches.
   
• 2.Slice the chorizo, then cook for 4-5 minutes or until crisp and golden, stirring regularly. Using a slotted spoon, transfer to the chicken plate, leaving the flavoured oil behind in the pan.
   
• 3.Peel and slice the onion and garlic, then cook in the flavoured oil for 10 minutes or until softened, stirring occasionally.
   
• 4.Score a cross into the bottom of each tomato, then submerge in boiling water for 5 minutes or until the skins start to loosen. Remove to a colander and place Remove to a colander and place under cold running water until cool enough to handle. Discard the skins and seeds, then roughly chop the flesh.
• 5.Drain the capsicums, tear into thick strips and add to the onions and garlic. Cook for a couple of minutes, then turn the heat up to high and add a good splash of sherry to deglaze the pan. Allow the sherry to reduce a little, then add the tomatoes and chicken stock.
   
•  6.Tie most of the rosemary sprigs together with food-safe string, then add to the pan along with the chicken, chorizo and any juices from the plate.
• 7.Reduce the heat to low and cook with the lid ajar for 1 hour 30 minutes or until the chicken is tender and the sauce has thickened.
• 8.Destone the olives and place in a measuring jug with the saffron, then pour over 300ml of boiling water and leave to steep.
• 9.Add the olive and saffron stock to the casserole pan for the final 30 minutes. Finely grate in the lemon zest and add the anchovies.
• 10.Pick the remaining rosemary leaves and fry in a little oil for 1 minute or until crispy.
• 11.When the stew is ready, carefully fish out and discard the rosemary bunch, then scatter over the crispy rosemary. Delicious served with rice and a seasonal salad, or some crusty bread for mopping up the juices.