Chicken & Chorizo Stew

AD // Here’s how I make my Chicken & Chorizo Stew which pairs beautifully

with the @cvnevino Cune Rioja Crianza.

Cune Crianza is bursting full of flavours of red fruits, liquorice,

vanilla, cocoa and caramel, a real taste of Spain in a glass. To earn the

designation Crianza, the wine must be aged for one year in barrel and

another in bottle being released. Fruity and mellow, it goes well with

roast lamb, cured Manchego cheese, lentil stew and Rioja style potatoes and

of course this recipe!

I know you are going to love the combination of both the recipe and the

wine. Please let me know if you give either of them a try?

Please always drink responsibly.

Serves 4

INGREDIENTS

2 red onions - sliced

8 chicken thighs

150g cooking chorizo - sliced

2 handfuls olives - sliced

4-5 cloves garlic - crushed

3 teaspoons smoked paprika

1 tin tomatoes

Salt & Pepper

2 tablespoons chopped fresh herbs

METHOD

Preheat the oven to 180 degrees C fan, 200 degrees C conventional.

Add the onions to a large pan - drizzle with olive oil and season

generously.

Add chorizo and chicken and season again.

Place in the oven and cook for 20 minutes.

Remove from the oven and set the chicken aside.

Add the garlic, smoked paprika and olives and tomatoes and stir thoroughly.

Nestle the chicken back into the sauce and return to the oven to cook for

20-25 minutes.

Serve with crusty bread and a green salad.