This delicious Spanish chicken recipe is exactly what we felt like right now, especially with the new 2024 vintages of the Oliver’s Taranga Mencia and Oliver’s Taranga Tempranillo that have both received some pretty spectacular reviews on their recent releases.

A recipe packed with Mediterranean flavours to highlight the moreish, savoury wine styles of both Mencia and Tempranillo.

A great dish for a midweek indulgence too – throw this together and delight in the amazing smells coming from the kitchen as this slowly bubbles away in the oven…

Also great for a few meals, if you can resist eating it all in one go. We can guarantee everyone at work will be suitably jealous when these leftovers arrive on the work lunch table!

Enjoy!

Corrina, Brioni, Sam and the OT crew

Recipe

Spanish Chicken

• 6 chicken thighs 
• 2 x 110g chorizo, sliced 
• 1 red onion, cut into wedges 
• 2 red capsicums, sliced 
• 6 garlic cloves, sliced 
• 1/2 cup olives (we used black and green) 
• 1/2 tsp smoked paprika 
• 1 cup of chicken stock 
• 1 tin tomatoes 
• 2 tbs red wine vinegar 
• 1/4 cup chopped oregano 
• Bunch flat leaf parsley, chopped

1. Pan fry chorizo until golden then remove from pan and set aside 
2. Sprinkle paprika over chicken, along with salt & pepper and olive oil, then brown the same fry pan. Remove and set aside. Note: no need to cook the chicken through as it will be baked as well 
3. Lightly fry the capsicum, red onion and garlic. Remove from pan and set aside
4. Deglaze your pan with chicken stock. Add your tinned tomatoes, and red wine vinegar. Reduce slightly 
5. Assemble all your ingredients excluding parsley in a baking dish and bake at 180 degrees for approx. 30-40mins 
6. Top with fresh parley. Serve with salad, crusty bread or mashed potatoes 
7. Serve with a glass of the Mencia

Inspired by Matt Preston’s Spanish Chicken Bake