Spanish Chicken with Soft Peppers

Season the chicken joints well with salt and pepper. Preheat the oven to 180°C | 350F | gas 4.

Heat 2 tablespoons olive oil in a large casserole and, when its spitting add the chicken pieces 2-3 at a time and brown on all sides, then remove and drain on kitchen paper towel.

Add a little more oil to the casserole dish and then add the garlic and onion and sauté for a few minutes. When it begins to soften add the peppers to the pan and sauté for 5 minutes until they begin to brown on the edges.

Add the lardons to the pan and mix these with the peppers and onion and cook for a further 2 minutes.

Mix in the tomato puree and paprika into the pan, then pour in the wine and stock and add some seasoning. Bring to the boil then turn down to a simmer.

Place the chicken on top of the peppers and onion. Add the tomatoes.

Cover with a tight lid and cook in the oven for 1 hour until chicken is cooked through and golden and the stock/wine is reduced.

Remove from the oven and stir the chopped parsley through the dish keeping a little back for garnish.