Ingredients
- 2 tbsp olive oil
- 1kg chicken thighs, skin on
- 300g chorizo, chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 carrots, chopped
- 3 sticks of celery, chopped
- 300g button mushrooms
- 10 baby potatoes, chopped
- 2 tbsp plain flour
- 2 bay leaves
- 2 tbsp tomato paste
- 5 sprigs of thyme
- 350ml red wine
- 1.5l chicken stock
- 2 handfuls of spinach
- salt and pepper
- Preheat the oven to 180 degrees. In a large oven-safe pot, heat the olive oil over medium-high heat. Add the chicken pieces and brown them on all sides, about five minutes per side. Remove the chicken pieces and set aside.
- Add the sliced chorizo to the pot and cook until browned and crispy, about five minutes. Remove the chorizo and set aside.
- Add the chopped onion, minced garlic, chopped carrots and celery and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are soft. Add the baby potatoes and then the flour.
- Add the chicken stock, red wine, bay leaves, thyme and tomato paste to the pot and bring to a simmer.
- Return the chicken pieces and chorizo to the pot and cover the pot with a lid, then place in the preheated oven. Bake for one hour, or until the chicken is cooked through.
- Remove the pot from the oven and stir in the baby spinach. The heat from the pot will wilt the spinach. Season with salt and pepper.
