Spanish chicken in tomato and wine sauce with potatoes

Ingredients for 4 portions

• 1Whole roasting chicken, jointed into 8–10 pieces
• to tasteSalt
• to tasteBlack pepper
• 3 tbspOlive oil
• 2Yellow onions, chopped
• 4 clovesGarlic, chopped
• 1Italian green pepper, chopped
• 400 gCrushed tomatoes
• 200 mlWhite wine
• 400 mlChicken stock
• 2Bay leaves
• 800 gPotato

Method

1. Season the chicken with salt and pepper. Heat the oil in a wide casserole and brown the chicken in batches over a high heat until golden all over. Lift out.
2. In the same oil, gently fry the onion, garlic and pepper over a medium heat for about 10 minutes, until soft.
3. Add the tomatoes and cook for 5 minutes. Return the chicken, pour in the wine and let it bubble for 3 minutes to cook off the alcohol.
4. Add the stock and bay leaves, cover and simmer gently for 20 minutes.
5. Meanwhile, peel the potatoes and cut them into medium chunks.
6. Add the potatoes, cover and simmer for 25 minutes more, until the chicken is tender and the potatoes are cooked. Check the seasoning.
7. Serve the chicken with the potatoes and plenty of sauce.

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