Spanish Chicken

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Spanish Chicken

Spanish Chicken

This delicious Spanish chicken recipe is exactly what we felt like right now to celebrate the release of our new 2023 vintages of the Oliver’s Taranga Mencia and Oliver’s Taranga Tempranillo. It also just feels like the perfect Autumn dish, something that is as comfortable at a backyard dinner party, or served in a big bowl on the couch on one of those cool Autumn nights. And the colours are exactly what we’re seeing in McLaren Vale, as the season turns and the leaves start to change colours, such a great time of year!

Corrina, Brioni, Sam and the OT crew

Spanish Chicken

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 or Tempranillo

Inspired by Matt Preston’s Spanish Chicken Bake 

SpanishChickenBake WEB 1 | 2024
SpanishChickenBake WEB 3 | 2024
Spanish Chicken
Spanish Chicken
Spanish Chicken

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