Chicken Chorizo Hotpot - cooking recipe

Ingredients

6 boneless skinless chicken thighs
1 chorizo sausage, sliced
2 potatoes, peeled and quartered
1 red capsicum
1 green capsicum
12 olives (green or black or both, pitted)
1 onion, peeled and quartered
1 garlic clove, chopped
1 teaspoon dried rosemary
1 teaspoon dried chili pepper flakes
1 teaspoon dried oregano
1 teaspoon dried fennel
1 tablespoon black peppercorns
1/2 teaspoon salt
1/2 a lemon, juice of
1/4 cup white wine
2 tablespoons olive oil
3 tablespoons cornflour

Preparation

Place all ingredients except the cornflour in a fairly large pan.
Cover and simmer gently for about 1 hour.
It should generate enough of its own moisture but check and stir occasionally and add some hot water if necessary.
When it is ready, combine the cornflour in a cup with enough cold water to make a runny paste. (Cold water is important - otherwise it will go lumpy).
Pour the cornflour paste into the stew, stir, and replace the lid for about 5 minutes. It will thicken to make a nice gravy.
I like this with steamed broccoli.