CHICKEN CASSEROLE (SPANISH STYLE)

6 chopped tomatoes
3 medium potatoes cut into quarters
12 pitted black olives
1 chopped green pepper
1 large chopped onion
2 crushed cloves of garlic
1 oz (30 g) of plain flour
1/2 (half) pint (300 ml) of chicken stock
1/4 (quarter) pint (150 ml) of red wine
3 tbsp of olive oil
1 tbsp of paprika
1 bay leaf
1 tsp of salt
pepper

Preheat the oven to 375 degrees F (190C) (Gas Mark 5)

Rinse the chicken portions under water and pat dry with a paper towel.

Place the flour, paprika, salt and pepper into a shallow dish or bowl, mix together and then coat the chicken portions with the flour mixture.

Heat the olive oil in a fairly large saucepan and then add the chicken portions. Cook until the chicken pieces are browned, for about 5-10 minutes.

Remove the chicken portions from the saucepan and set them aside.

Add the chopped onion and garlic to the pan and cook for several minutes until the onion has softened. Then add the chopped green pepper and the tomatoes. Cook for a further 3-4 minutes.

Following this return the chicken to the pan, adding the chicken stock, red wine and potatoes at the same time.

Stir all the ingredients together and cook on a low heat for a few minutes. Then add the olives and the bay leaf.

Transfer the casserole mixture to an ovenproof casserole dish, cover with a lid and bake in the oven for one hour.
Remove the casserole from the oven and serve with warm fresh crusty bread.

(Serves 4 people)
4 portions of chicken
adapted from unknown source