Mediterranean Chicken And Chorizo

• 3 tbsp olive oil
• 8 small chicken thighs
• 2 None onions, cut into thin wedges
• 2 None red peppers, seeded and cut into chunks
• 5 oz chorizo sausage, cut into thick slices
• 1/3 cup pitted black olives
• 1 1/4 cups red wine
• 1 None chicken bouillon cube, crumbled
• None None Chopped parsley, to garnish
• None None Crusty bread, to serve (optional)

1. Heat the oil in a large skillet on medium heat. Cook the chicken thighs for 20-25 mins, turning once or twice, until golden and cooked through. Remove from the pan using a slotted spoon and set aside.
2. Drain off 2/3 of the fat from the pan. Add the onions and peppers. Increase the heat and cook for 5-6 mins, stirring occasionally, until golden and soft.
3. Add the chorizo slices and cook for a further 4 mins. Add the black olives, red wine and the stock cube with 2/3 cup water. Return the chicken thighs to the pan. Bring the sauce to a boil. Boil rapidly for 5 mins until the sauce has reduced slightly.
4. Season salt and freshly ground black pepper and garnish with parsley. Serve with crusty bread, if desired.

olive oil, chicken, onions, red peppers, chorizo sausage, black olives, red wine, chicken bouillon cube, parsley, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/28808 (may not work)