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
PREPARATION:
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.
