Recipe

Serves:  4 people | Prep time:  15 minutes | Cooking time:  10 minutes

Spanish | Main

Ingredients

• 2 x 510g Packs Ashfield Farm Chicken Leg Quarters
• 1 x 100g pack Sonetta
• Spanish Chorizo Slices
• 1 x Quixo chicken stock cube
• 1 x large onion - peeled and sliced
• 3 x cloves garlic - peeled and halved
• 1 x 400g tin Sweet Harvest Chopped tomatoes
• 500ml Toro Loco Rose wine
• 1 x teaspoon Stonemills dried mixed herbs
• Salt and black pepper
• A little Solesta olive oil
• A little plain flour

Method

1. Dust the chicken leg quarters with a little flour, salt and pepper.
2. Slice the chorizo slices into strips.
3. In a large frying pan heat a little oil and brown the chicken, transfer to the slow cooker, fry the onion for a few mins in the same frying pan to colour, then add the chopped tomatoes, chorizo, wine, herbs , garlic and crumbled stock cube - bring to the boil and pour over the chicken.
4. Cook the casserole as instructions on your slow cooker.
5. Approx 4/6 hours on high or 8/10 hours on low.