Spanish Chicken and Potato Hotpot
Spanish Chicken and Potato Hotpot



  • 2 tbsp olive oil
  • 8 chicken thigh fillets, bone removed
  • 1 onion, chopped
  • 2 crushed garlic cloves
  • 110g chopped chorizo
  • 100ml red wine
  • 2 x 400g tins of chopped tomatoes
  • A few sprigs of thyme
  • 2 bay leaves
  • 100ml chicken stock
  • Pinch of sugar
  • 650g potatoes, cut into chunks
  • Handful of black olives
  • Heat the oil in a large saucepan and brown the chicken all over, before removing and setting aside. Add the garlic and onion to the pan and soften for 4 mins, then add the chorizo and cook for 4 mins more. Add the wine, reduce by half, then stir in the tomatoes, thyme, stock, sugar and bay leaves. Return the chicken to the pan, then cover and cook for 20 mins.
  • Stir in the potatoes and olives and cook for 35 mins, or until cooked through and the potatoes are tender. Garnish with thyme leaves and serve.
45 mins
4 serving

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