Directions

1. *Cook’s Tip – use diced bacon if you can’t find chorizo sausage.
2. Add the chicken pieces to a bowl and drizzle over the olive oil, followed by the paprika, oregano and salt and pepper. Toss to coat each piece thoroughly. Heat a large pot and brown the chicken on all sides, removing from the pot once golden.
3. Add in the onion and garlic and sauté until soft. Add in the chorizo and render over low heat. Deglaze the pot with the wine and cook for a few minutes before adding the tomatoes and chicken stock. Simmer for a minute and return the chicken to the pot. Scatter over the olives and close the lid of the pot.
4. Place the pot in a preheated 180°C oven for 30 mins before removing the lid and grilling at 220°C for a further 20 minutes. Sprinkle over the chopped parsley just before serving.
5. Serve the chicken with crusty bread or savoury rice and a glass of the Alto Cabernet Sauvignon.