2 tbsp olive oil
1 Spanish onion, halved and sliced
12 large bone-in chicken thighs, skin removed
225g pack chorizo picante, sliced
3 mixed peppers, cut into chunks
150g (drained weight) Spanish pimento-stuffed green olives, pitted
300ml dry white wine (serve the rest of the bottle with the meal)
300ml chicken stock 1 tbsp tomato purée
Heat the oil in a large frying pan. Fry the onion for about 5 mins until golden. Tip into the slow cooker pot (we used a 6.5-litre model), then fry the chicken and chorizo in the same pan until starting to colour – you’ll need to do this in two batches. Add to the slow cooker with the peppers and olives.
Tip the wine, stock and tomato purée into the pan. Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on low for 6 hrs.
447 kcals • fat 27g • saturates 8g • carbs 7g • sugars 6g • fibre 4g • protein 34g • salt 2.9g