Spanish Chicken

Typical of homemade Spanish dishes, this ia not too heavy on the spices, just enough to tantalize the palate. If you make this and enjoy, please take a photo and post together with the recipe - Thank you

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

1 1/2 tbsolive oil
1 tbsblackening spice - see recipe I have already posted
1white onion, dicwed
1 cupbaby red tomatoes
1 cupbaby yellow tomatoes
1red peper diced
1whole chilli - any type, but I used Thai
3 clovesgarlic, finely chopped
1bay leaf
3/4 cupwhite wine
1/2 cupchicken stock
6fresh sprigs of oregano
1 cupdrained artichokes cut into halves
to tasteSalt and pepper
1/2 cupwhole pitted black olives
4chicken legs with skin and thigh

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Steps

1

Pre-heat oven to hundred and 60°C 160°C
2

In a large oven proof frying pan over a medium heat, add the olive oil. Heat for approximately 1 minute. Season the chicken with salt and pepper. Place the chicken skin side down and allow to cook for approximately 4 minutes or until the chicken skin is golden brown.
3

Flip then remove the chicken and drain on paper towels to remove excess fat. Sprinkle the chicken liberally on both sides with a blackening spice mix
4

Reduce the heat to medium and add to the pan the onions, tomatoes, red pepper, chili, garlic and bay leaves. Allow to cook for 3 to 4 minutes stirring constantly
5

Add the white wine and the chicken stock
6

Place the chicken on top of the mixture in the pan and scatter regularly is an artichoke on top. Season with salt and pepper.
7

Place in the oven for 35 to 40 minutes or until the juices of the chicken run clear
8

Remove chicken and allow to rest for 10 minutes. Garnish with black olives and oregano