Smoky Spanish pot-roast chicken

  • 8 good quality chicken thighs (with their skin and bones intact)
  • 200g smoked bacon lardons or diced pancetta
  • stratta smokey Moroccan olive oil
  • 2 onions finely sliced
  • 1 tin chickpeas, drained and washed
  • 5 garlic cloves, finely sliced
  • 4 bay leaves
  • handful thyme sprigs
  • 250ml white wine
  • 230g roasted red peppers – a quick option is a jar of roasted piquillo peppers, drained and sliced
  • 1 tsp sweet smoked paprika
  • 75ml single cream
  • 25g flat leaf parsley, chopped

Heat a large heavy bottomed saucepan or casserole, season the chicken and sear in a little stratta Smokey Moroccan oil for around 5 minutes skin side down until golden; set aside.

Add the bacon to the pan, cook for around 5 minutes then add the onion, chickpeas, garlic, bay leaves and thyme; sweat gently for 5 minutes.

Pour in the wine, add the peppers and return the chicken to the pan.  Cover, bring to the boil, then simmer gently for 15 minutes.  Uncover and cook for a further 15 minutes until the chicken is cooked.

Just before serving season, stir through the paprika, cream and parsley.