1
2 chorizo or hot Italian sausages, thickly sliced
5 skinless, boneless chicken breasts
1 pinch salt and pepper
1 cup dry sherry
4 large garlic cloves, sliced
1 cup large pimento-stuffed olives, sliced
1 red bell pepper, sliced
2 tsp regular or smoked paprika
1 tbsp cornstarch
1/3 cup chopped dill
Coat a large, wide saucepan with oil and set over medium-high heat. Add sausages. Turn often just until browned, 3 min. Remove to a bowl. Cut breasts into large pieces. Sprinkle with salt and pepper. Reduce heat to medium. Add more oil to pan, then half of the chicken. Cook until golden, 2 min per side. Add to sausages and repeat with remaining chicken.
When all chicken is removed from pan, pour in sherry. Using a wooden spoon, scrape up and stir in any bits from pan bottom. Then return sausages and chicken to pan. Add garlic, olives, pepper and paprika. Bring to a boil, stirring often, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is cooked through, 10 to 12 more min. To thicken sauce, dissolve cornstarch in 2 tbsp (30 mL) water. Pour into pan with chicken. Boil, stirring constantly until thickened, 2 min. Stir in dill.
Calories 271, Protein 23g, Carbohydrates 7g, Fat 15g.
A simple, Spanish version of classic coq au vin.