Chicken Chorizo and chickpea casserole

This is once more a simple one-pot dish that you cook on the stove or slowly in the oven. use brown chicken meat rather than the barest as it has so much more flavour and leave it on the bone as it makes its own stock as it cooks.

Get the following together,

2 tbsp oil
500g/1lb 2oz chicken thighs or drumsticks
1 onion, sliced
1 garlic clove, sliced
2 carrots, chopped
1 celery stalk, chopped
1 red chilli,
A glass or more of red wine
275g/9½oz chorizo, chopped
100ml/3½fl oz dry sherry
1 x 400g/14oz chopped fresh tomatoes, skins removed.
200ml/7fl oz chicken stock
1 x 400g/14oz can chickpeas, rinsed and drained
Salt and freshly ground black pepper to taste
A handful chopped fresh parsley

Get all your vegetables and dice them up in to roughly all the same size. Then slice you onion and garlic, slice up your sausage, nice and chunky, and then get your pan on the stove.

Get your oil in the pan, you can use olive oil, but as this is a long cooking veg oil will do. Now add you onions and garlic so they soften. Then throw in the chicken and let it start to brown. Now add the rest of the vegetables and the tomatoes.

Once every thing has started to soften, add the sauces and the chilli. Cook this so the oils start to come out of the sausage then add the chicken stock and red wine. Bring to the boil and then simmer or pop in the oven. Cook for another 30 to 45 minutes.

Once the chicken has fully cooked and is falling off the bone, add the chickpeas and sherry. Then finish with a generous handful of chopped parsley.

Serve with bread, a glass of red and watch the sun go down.