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Spanish chicken with capers, prunes and morcilla sausage

David Massey from Good Food Live
For a hearty dish try David Massey's recipe for braised chicken cooked with a tasty combination of ingredients

Spanish chicken with capers, prunes and morcilla sausage

Method

1. Start the day before. Using a sharp knife, cut 3 slashes in the flesh of each chicken thigh.

2. Make the marinade by mixing together the olive oil, red wine vinegar, garlic, capers, olives, prunes, oregano, paprika, salt and freshly ground pepper in a bowl.

3. Lay the breasts in a shallow glass or stainless steel dish and spoon over the marinade, rubbing it into the cuts. Place the covered dish in the refrigerator and leave to marinate overnight.

4. Preheat the oven to 190°C/gsa 5.

5. Lift the chicken from the marinade and drain well, reserving the marinade.

6. Heat the sunflower oil in a flameproof casserole. Large enough to take the thighs in a single layer.

7. Fry the chicken until golden brown. Turn the chicken over and remove the casserole from the heat to cool a little.

8. Pour the reserved marinade over the chicken and sprinkle over the brown sugar. Pour the wine around the chicken and tuck in the bay leaf. Add the morcilla sausages, cover the casserole with a lid and place in the oven for about 20 minutes, basting the chicken occasionally.

9. Transfer the chicken, prunes and morcilla sausages to a warm serving dish and place the casserole on the hob over a medium heat.

10. Bring the juices to a simmering boil and add the parsley. Mix well and season with salt and freshly ground pepper.

11. Spoon the contents of the casserole over the hot chicken.

12. Serve at once with boiled new potatoes.

Cooks Notes:
Morcilla sausges are a traditional Spanish sausage, sold in Spanish food shops

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Serves: 4

Prep: 20 min, plus overnight
Cook: 40 min

Ingredients

Ingredients

4 Chicken thighs, skinless
1 tbsp sunflower oil
2 tbsp light brown sugar
6 tbsp dry white wine
1 bay leaf
1 tbsp chopped flat-leaf parsley
2 morcilla sausages
salt and fresh ground black pepper
boiled new potatoes, to serve

for the marinade

4 tbsp Olive oil
4 tsp red wine vinegar
2 garlic clove, rushed
1 tbsp salted capers, rinsed
16 green olives, toned
8 prunes, stoned and halved
1 tsp dried oregano
2 tsp Paprika
salt and fresh ground black pepper