Spanish chicken casserole

Ingredients

• 1 3/8 kg Whole chicken, gibblets removed
• 400 g Tomatoes, peeled and chopped
• 100 g Chorizo, sliced
• 400 ml Homemade chicken stock
• 100 ml Sherry
• 1 pcs Red bell pepper, halved, seeded and cut into 2cm pieces
• 1 pcs Onion, peeled, chopped
• 2 tbsp Olive oil
• 2 tsp Oregano, dried, crushed

Method

1. Cut chicken into pieces: breasts, legs, drumsticks, and wings. Remove excess skin.
2. Preheat oven to 180°C.
3. Heat oil in a large skillet over medium-high heat and colour chicken pieces for 4 minutes per side. Remove chicken from heat and place aside.
4. Add chorizo and red bell pepper in the same skillet; cook for 10 minutes, stirring.
5. Add dry sherry and cook for 2 minutes until reduced by half.
6. Tranfer the chorizo mix into a baking dish; top with chicken then add tomatoes, stock, and oregano. Cover and bake for 1 hour.