Mediterranean Chicken And Chorizo - cooking recipe

Ingredients

3 tbsp olive oil
8 small chicken thighs
2 None onions, cut into thin wedges
2 None red peppers, seeded and cut into chunks
5 oz chorizo sausage, cut into thick slices
1/3 cup pitted black olives
1 1/4 cups red wine
1 None chicken bouillon cube, crumbled
None None Chopped parsley, to garnish
None None Crusty bread, to serve (optional)

Preparation

Heat the oil in a large skillet on medium heat. Cook the chicken thighs for 20-25 mins, turning once or twice, until golden and cooked through. Remove from the pan using a slotted spoon and set aside.
Drain off 2/3 of the fat from the pan. Add the onions and peppers. Increase the heat and cook for 5-6 mins, stirring occasionally, until golden and soft.
Add the chorizo slices and cook for a further 4 mins. Add the black olives, red wine and the stock cube with 2/3 cup water. Return the chicken thighs to the pan. Bring the sauce to a boil. Boil rapidly for 5 mins until the sauce has reduced slightly.
Season salt and freshly ground black pepper and garnish with parsley. Serve with crusty bread, if desired.