8 chicken thighs 4oz/110g chorizo-sliced 4-6 mushrooms-sliced 2 cloves of garlic 1 medium onion-chopped 1 ½ mixed peppers-cut into chunks 2 carrots-cut into chunks 1 tin chopped tomatoes 5floz/150ml chicken stock 1 glass of white wine Thyme sprigs Seasoning.
Preheat the oven to 170C/325F/Gas Mark 3
Heat a large pan with a little oil and cook the chicken thighs, skin side down, until they are golden brown. Transfer to side dish for a moment.
Meanwhile return the pan to the heat and add in the onions, carrot, mushrooms & mixed peppers together with the chopped garlic and chorizo to the pan and fry for a couple of minutes or until the vegetables have begun to soften.
At this stage add in the white wine and allow this to reduce for a moment or so. Season the mixture now with salt and black pepper.
Pour in the chopped tomatoes & chicken stock at this stage and allow the liquid to come to the boil.
Return the chicken thighs to the pan together with some thyme sprigs, secure with a tight fitting lid and cook gently for approximately 1 ¼ hours until the chicken is tender.
Serve with some chunky bread and a large green salad