RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 cups leftover cooked rice
• 2 Spanish chorizo, thickly sliced
• 3 Tbsp Cobram Estate Extra Virgin Olive Oil
• 6 chicken thigh cutlets, bone in, skin on
• 2 red onions, thickly sliced
• 2 large red capsicums, thickly sliced
• 1 punnet cherry tomatoes, halved
• 1 Tbsp Coles fennel seeds
• ¼ cup dry white wine
• 1 cup Massel salt reduced chicken stock
• 100gm Mediterranean pitted olives, halved
• Salt and Pepper
• Basil to serve

METHOD:

• Pre-heat the oven to 180 degrees.
• Place a deep based pan over a medium-high heat and add 1 Tbsp EVOO. Lay in chicken thighs skin side down. Sear the chicken for 4 minutes until ghtly golden. Take out and place to the side.
• In the same pan, cook chorizo, onion and capsicum and cook for 5 minutes, stirring often. Add the garlic and fennel seeds and fry off or 1-2 minutes until fragrant. Toss through the tomatoes and cook for a further 2 minutes before deglazing with the wine. Add the olives, stock and vinegar and simmer for 10 minutes, season to taste. Place rice into the pan and toss to combine. Add the chicken back in.
• Place the tray into the oven and bake, uncovered for 40-45 minutes until thickened and chicken is golden. **TIP turn the oven to grill for the last 5 minutes to crisp up the skin of the chicken!
• Top with basil to serve.

Our friends at Wine Selectors recommend pairing this dish with a Rose, Tempranillo or Grenache