Spanish Chicken with Spicy Sausage and Beans

Spanish chicken with
spicy sausage and beans

Serves 4

1 tbs olive oil
300g spicy chipolata sausages
(or sliced chorizo)
4 chicken breast fillets with skin*
1 onion, thinly sliced
2 garlic cloves, chopped
1 tsp smoked paprika (pimenton)*
1 cup (250ml) dry white wine
2 bay leaves      
400g canned chopped tomatoes
1 cup (250ml) chicken stock or water
12 green olives
400g can butter beans, rinsed, drained
Chopped flat-leaf parsley, to garnish
Mashed potato, to serve

Preheat oven to 180C. 

Heat the oil in a
large casserole over medium-high heat.
Cook sausages, turning, for 3-4 minutes
until golden and almost cooked through.
(For chorizo, cook, stirring, for 3-4 minutes
until browned.) Remove and set aside.

Season chicken and cook skin-side down
for 1 minute until golden, then turn and
cook for 1 minute. Set aside.          

     
Turn heat to medium, add onion to pan    
and stir for 2 minutes until soft. Add garlic   
and cook for 1 minute. Add paprika and      
wine and cook for 1 -2 minutes to slightly    
reduce. Add bay leaves, tomato and stock    
and bring to the boil. Return meat to pan,    
pushing it into sauce, cover and cook in      
oven for 20 minutes. 

Stir in olives and beans and bake for 5 minutes. 

Season,  top with parsley and serve on mash.     

    
*Chicken breasts with skin are from        
poultry shops and butchers. Pimenton       
is from delis and gourmet shops.