Mediterranean Chicken Stew

This Mediterranean stew is so delicious and vibrant with colour and taste that it is possibly the best simple stew ever made.

Preparation Time: 10 minutes
Cooking Time: 1 hour
Serves: 4

Heat the oven to 180°c.
Quarter the tomatoes, peel and roughly chop the onion and garlic, remove the tough skin from the chorizo and cut it into small cubes, slice the lemon and stone the olives.
Heat 1 tablespoon of the vegetable oil in a frying pan over a medium heat, then put in the chicken thighs and fry them on all sides for about 5 minutes, until they have browned. Then put them into a large casserole dish with a lid.
In the same frying pan add the other 1 tablespoon of vegetable oil and fry the onion and garlic until they have just started to turn brown. Then put them into the casserole with the chicken thighs.
Return the frying pan to the heat, add in the red wine and tomato purée and stir it around to remove any bits stuck to the bottom of the pan. When it has started bubbling, pour it into the casserole dish with the chicken, onion and garlic and then put in all the other ingredients.
Put the lid onto the casserole, put it into the oven and cook it for 1 hour.
It is cooked when the chicken is falling off the bone and the other ingredients have cooked down into a delicious muddle. Remove it from the oven and allow it to rest for 10 minutes.
And serve. We served it with good bread and mixed leaf salad.

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 2 days in advance.
Will leftovers be nice? Yes, for up to 2 days.

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