Preheat your oven (200°C/Fan180°C or Gas Mark 6).
Brown the chicken in an oven safe pot on all sides and set aside.
Add the Chorizo to the pot for approximately 3 minutes and as it starts to release its oils, add Chicken Tonight Spanish Style sauce with all the other ingredients and bring to a light boil, then cover and simmer for 10 minutes.
Return the chicken to the pot and place in the oven for a further 30 minutes.
| 1 | 500g Chicken Tonight Spanish Style Sauce |
| 6 | Chicken pieces, thighs or drumsticks |
| 300ml | Chicken stock |
| 300g | New potatoes |
| 200g | Chorizo |
| 100g | Black olives |
Recipe tipsGreat with crusty bread for mopping up the leftover juices from your plate.
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