Spanish Chicken

While the list of ingredients is long, this is a very easy dish to make and if you happen not to have some of the vegetable ingredients, then you can substitute another one. Just try and keep to a Mediterranean theme when selecting the vegetables if possible! The essential ingredients that make this typically Spanish would be the use of garlic and chorizo. While also very much a Spanish ingredient, the use of the olives in the dish is optional! Chorizo and olives are both available at the Real Olive Company stall at the market, the chicken is available at Jim Ryan's stall (you could also use a whole chicken if you prefer) and the vegetables are availabe at the Dublin Meath Growers stall and the Spud Man's Stall.

To serve 4

2 tbsp olive oil
2 chicken breasts (or up to four if you are feeling generous!), cut into bite sized pieces
1 onion, chopped
2 garlic cloves, crushed
1 red or yellow pepper (pre-roasted in the oven if you have time), chopped
2 sticks of celery, chopped
110g chorizo, cut into small dice
100ml white wine
1 x 400g cans chopped tomatoes
Few thyme sprigs, plus extra leaves to garnish
2 bay leaves
100ml fresh chicken stock (or vegetable stock or water)
Teaspoon of honey
650g potatoes, cut into rough chunks
Handful black olives (optional)

Method: How to make spanish chicken casserole

1.   Par-boil the potatoes for 5-10 minutes, until nearly cooked then leave to one side.
2.    Heat the oil in a large saucepan over a medium heat, then brown the chicken quickly. Remove with a slotted spoon and set aside.
3.   Add the onion to the pan and cook for 3-4 minutes, stirring frequently, until softened and lightly browned. Add the garlic, the pepper and the celery and cook for two minutes.
4.    Add the chorizo and cook for 3-4 minutes, stirring occasionally. Add the wine and allow to reduce by half. Add the potatoes, stir in the tomatoes, thyme, bay leaves, stock and honey. Return the chicken to the pan and push under the sauce. Cover and cook for 10 minutes.
Serve with a green salad.
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