1kg chicken breast and thigh meat, cut into 2cm cubes

Sea salt flakes and freshly ground black pepper

4tbs olive oil

200ml red wine

2 medium onions, chopped

6 garlic cloves, finely chopped

125g chorizo sausage, chopped

2 tsp. bitter-sweet pimento

2 tbsp. tomato puree

1can 400g chopped tomatoes

300ml chicken stock

The leaves from 3 large sprigs thyme

2 bay leaves

3tbs sherry vinegar

1tsp sugar

100g black olives
2tbs chopped flat parsley


Season the chicken with salt and pepper. Heat 2 tablespoons of oil in a large casserole and brown the chicken in batches until nicely browned, set aside in a bowl. Add the wine to the pan and as it bubbles up, scrape the base of the pan with a wooden spoon to release all the caramelised juices.

Add another 2 tablespoons of oil to the pan with the onions and fry gently for 15 minutes until very soft and lightly browned. Add the garlic and chorizo and fry for 2-3 minutes more. Stir in the pimento and cook for 1 minute, then add the tomato puree, the tomatoes, chicken stock, thyme and bay leaves. Season with salt and pepper, cover and simmer gently for 30mins.  Add the chicken to casserole and cook for another 10mins.

Put the sherry vinegar and caster sugar into a small pan and boil until reduced to 1 tablespoon. Stir it into the casserole with the olives then simmer for another 10 minutes leaving it uncovered if the liquid needs to reduce a bit more.

Adjust the seasoning and finish with the parsley.