Great British Pot Roast Chicken with Smokey Chorizo

  • 1.5- 2 kg chicken
    200g chorizo
    2 red peppers
    1 green pepper
    1 large onion (or) 7 shallots
    300g cherry tomatoes
    200g pitted black olives
    300mls chicken stock
    2 sprigs of thyme
    1 tbsp olive oil
    3 cloves of garlic

Preparation time: 20 minutes
Cooking time: 3.5 hours
Preparation method
  • Remove chicken from fridge half an hour before cooking.
  • Pre-heat oven to 150C/gas mark 2.
  • Heat the oil in a casserole dish large enough to hold the chicken. Fry the chorizo for 1-2 minutes then remove. Add the chicken and fry for 5 minutes turning frequently until coloured on all sides. Remove chicken and keep warm on a plate with the chorizo.
  • Add the onions and peppers to casserole dish and cook for 3-4 minutes.
  • Then add the tomatoes and garlic, cook for 2 minutes.
  • Add stock and season.
  • Return the chicken and chorizo to the dish and add the olives.
  • Cover with lid and cook in the pre-heated oven for 3-3 hours stir occasionally until chicken is cooked.
  • Serve with rice and green beans.