SPANISH-STYLE COQ AU VIN

Put an Iberian spin on the classic French chicken dish: Rioja wine, stuffed piquillo peppers, black olives, and plenty of chorizo all combine to give this recipe a decidedly Spanish flavour.

Serves 4

2tbsp plain flour

Salt and freshly ground black pepper 4 large chicken thighs

60g (2oz) butter

125g (4½oz) spicy chorizo, diced

2 garlic cloves, crushed

1 carrot, cut into cubes

1 celery stick, roughly chopped

4tbsp Pedro Ximenez sherry, or brandy 750ml (1¼pt) red Rioja wine

1 bay leaf

4-5 sprigs of thyme

1tbsp olive oil

450g (1lb) button onions, peeled

1tsp brown sugar

1tsp red wine vinegar

100g (3½oz) black olives, pitted

100g (3½oz) cream cheese-stuffed piquillo peppers (from supermarkets) Crusty baguette, to serve

Season the flour with salt and pepper. Coat the chicken thighs with the seasoned flour, reserving any excess. Melt half the butter in a flameproof casserole, add the chicken thighs, and fry gently until golden brown all over.

Add the chorizo, garlic, carrot, and celery,

and fry until softened. Add the reserved flour and cook for 1-2 minutes. Pour in the sherry or brandy and the wine, stirring to incorporate any sediment from the bottom of the casserole. Add the bay leaf and thyme, bring to the boil, cover, and simmer for 1 hour.

Meanwhile, melt the rest of the butter with the olive oil in a frying pan over a medium heat. Add the onions and fry until just brown. Stir in the sugar, vinegar, and 1 tbsp water. Pour the onion mixture into the casserole with the chicken, and simmer for another 30 minutes, or until the vegetables are tender and the chicken is cooked through. Add the olives and peppers.

Transfer the chicken and vegetables to a hot serving dish. Remove the bay leaf and thyme from the casserole and discard. Skim off any excess fat and boil the cooking liquid for 3-5 minutes, until reduced to the consistency of a sauce.

Pour over the chicken and serve with fresh, crusty baguette slices.