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Cadiz Chicken

Recipe

Serves:  4 people | Prep time:  15 minutes | Cooking time:  10 minutes

Spanish | Main

Ingredients

  • 2 x 510g Packs Ashfield Farm Chicken Leg Quarters
  • 1 x 100g pack Sonetta
  • Spanish Chorizo Slices
  • 1 x Quixo chicken stock cube
  • 1 x large onion - peeled and sliced
  • 3 x cloves garlic - peeled and halved
  • 1 x 400g tin Sweet Harvest Chopped tomatoes
  • 500ml Toro Loco Rose wine
  • 1 x teaspoon Stonemills dried mixed herbs
  • Salt and black pepper
  • A little Solesta olive oil
  • A little plain flour

Method

  1. Dust the chicken leg quarters with a little flour, salt and pepper.
  2. Slice the chorizo slices into strips.
  3. In a large frying pan heat a little oil and brown the chicken, transfer to the slow cooker, fry the onion for a few mins in the same frying pan to colour, then add the chopped tomatoes, chorizo, wine, herbs , garlic and crumbled stock cube - bring to the boil and pour over the chicken.
  4. Cook the casserole as instructions on your slow cooker.
  5. Approx 4/6 hours on high or 8/10 hours on low.