Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 4

Spanish chicken and potato stew recipe

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Takes 45 minutes to make. Freeze for up to 1 month, then defrost for 24 hours and reheat for 40 minutes

2 tbsp olive oil
Pack of 8 chicken pieces (we liked Sainsbury’s West Country Free Range Chicken Thighs & Drumsticks)
1 onion, chopped
2 garlic cloves, crushed
110g chorizo, cut into small dice
100ml white wine
2 x 400g cans chopped tomatoes
Few thyme sprigs, plus extra leaves to garnish
2 bay leaves
100ml fresh chicken stock
Good pinch of sugar
650g potatoes, cut into rough chunks
Handful black olives (optional)

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1. Heat the oil in a large saucepan over a medium heat, then brown the chicken all over – in batches if necessary. Remove with a slotted spoon and set aside. Add the onion and garlic to the pan and cook for 3-4 minutes, stirring frequently, until softened and lightly browned.
2. Add the chorizo and cook for 3-4 minutes, stirring occasionally. Add the wine and reduce by half. Stir in the tomatoes, thyme, bay leaves, stock and sugar. Return the chicken to the pan and push under the sauce. Cover and cook for 20 minutes.
3. Stir in the potatoes and olives and cook for a further 5 minutes. Remove from the heat and season. Spoon into a freezer-proof container and cool. Wrap, label and freeze.
4. The day before you eat, thaw in a cool place overnight (it takes longer in the fridge). The next day, spoon into a saucepan, cover, and simmer for 35-40 minutes until cooked through. Garnish with thyme leaves.

Nutritional info

Per serving: 561kcals, 24.1g fat (3.9g saturated), 46.6g protein, 37.9g carbs, 8.7g sugar, 2.1g salt

Chef's tip

To eat straightaway, continue cooking the stew at step 3 for 35 minutes instead of 5 minutes, then garnish with thyme leaves.

Wine Recommendation

Wine note: A medium-bodied red – go for Spanish Valdepeñas or young Rioja.

Other recipes by Matthew Drennan

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Stuffed pasta shells with roasted tomato ragu recipe

Crispy chilli chicken salad recipe

Chicken noodles recipe

Chicken and chorizo wraps recipe

Tagliatelle with field mushrooms, lemon and tarragon recipe

Greek beef burger with beetroot relish recipe

Noodle, chicken and aubergine coconut laksa recipe

Moroccan lamb shanks recipe

Bacon-wrapped chicken with dressed lentils recipe

BBQ recipes

Picnic dishes

Fast family food

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