Chicken Chorizo Hotpot

• 6 boneless skinless chicken thighs
• 1 chorizo sausage, sliced
• 2 potatoes, peeled and quartered
• 1 red capsicum
• 1 green capsicum
• 12 olives (green or black or both, pitted)
• 1 onion, peeled and quartered
• 1 garlic clove, chopped
• 1 teaspoon dried rosemary
• 1 teaspoon dried chili pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried fennel
• 1 tablespoon black peppercorns
• 1/2 teaspoon salt
• 1/2 a lemon, juice of
• 1/4 cup white wine
• 2 tablespoons olive oil
• 3 tablespoons cornflour

1. Place all ingredients except the cornflour in a fairly large pan.
2. Cover and simmer gently for about 1 hour.
3. It should generate enough of its own moisture but check and stir occasionally and add some hot water if necessary.
4. When it is ready, combine the cornflour in a cup with enough cold water to make a runny paste. (Cold water is important - otherwise it will go lumpy).
5. Pour the cornflour paste into the stew, stir, and replace the lid for about 5 minutes. It will thicken to make a nice gravy.
6. I like this with steamed broccoli.

chicken thighs, chorizo sausage, potatoes, red capsicum, green capsicum, olives, onion, garlic, rosemary, chili pepper, oregano, dried fennel, black peppercorns, salt, white wine, olive oil, cornflour

Taken from www.food.com/recipe/chicken-chorizo-hotpot-283166 (may not work)