Spanish chicken stew
INGREDIENTS
½ cup (75g) plain flour
salt and pepper
8 chicken thighs fillets, skin removed, halved
3 tablespoons olive oil
2 onions, sliced
1 garlic clove, finely chopped
1¼ cups (300ml) chicken stock
juice of 2 oranges
½' cups (125ml) sherry dry
1 tablespoon paprika
200g button mushrooms, sliced
2 tablespoons flat leaf parsley, coarsely chopped
METHOD
Place flour in a large bowl or plastic bag and season with salt and pepper; add the chicken and lightly coat with flour. Heat 2 tablespoons of olive oil in a large frying pan over a medium heat; add the chicken and cook in batches, until browned; remove from pan.
Heat the remaining oil in the pan; add the onions and garlic and fry for 5 minutes or until softened. Add the chicken, chicken stock, orange juice, sherry and paprika; bring to the boil then reduce heat, cover and simmer for 15 minutes.
Stir in the mushrooms and cook for 5 minutes; season well with salt and pepper.
Sprinkle with parsley and serve with boiled rice.
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