CHICKEN, CHORIZO & RED PEPPER BAKE

Serves 4

1tbsp olive oil

2 large onions, sliced

8 chicken thighs, skin on and bone in

125g (4½oz) cooking chorizo, sliced 1tsp smoked paprika

2 garlic cloves, sliced

125ml (4fl oz) white or red wine 2 bay leaves

400g tin of chopped tomatoes 1 large red pepper, de-seeded and sliced

400g tin of chickpeas

Freshly ground black pepper

To serve

A handful of coriander, chopped Cooked potatoes or rice

In a large ovenproof pan, heat the oil and add the sliced onions. Cook gently until caramelised, stirring regularly for about 12-15 minutes. Remove the onions to a plate and set aside. Add the chicken thighs to the pan, skin side down, and cook over a lowmedium heat for 10 minutes, turning halfway through, until browned all over, then reserve for later with the onions.

Preheat the oven to 180°C/fan 160°C/gas 4. Place the chorizo, smoked paprika and garlic slices in the pan and brown briefly. Stir in the wine, bay leaves, chopped tomatoes and red pepper. Bring to the boil then stir in the chickpeas. Return the onions to the pan, stir and arrange the browned chicken thighs on the top, skin side up. Season and cook uncovered in the oven for 50 minutes, until all is meltingly tender and the chicken is cooked through, golden and crispy.

Finally, sprinkle with some chopped coriander and serve with potatoes or rice on the side.