Spanish Chicken

Spanish Chicken

Preparation time: less than 30 minutes
Cooking time: 5 hours in slow cooker
Serves 2


4 x chicken drumsticks/thighs
1 x onion, peeled and diced
2 x cloves garlic, peeled and finely chopped
½ x tsp chilli flakes
1 x red pepper, deseeded and diced
4 x button mushrooms, sliced
Link of chorizo sausage, sliced (although this is a chewy sausage, cooked in the slow cooker it becomes soft)
Pinch mixed herbs
Pinch parsley
1 x chicken stock cube dissolved in ΒΌ pint water
½ glass red wine
2 x tbsp brandy
2 x tbsp tomato purée
1 x tbsp Demerara sugar or honey
Bay leaf
Olive oil for frying
Garnish - Fresh chopped parsley to garnish (if suitable for the dysphagic patient)


  1. In a large pan, fry the chorizo sausage, onions, garlic and chilli over a low heat for 5-10 minutes until they begin to colour and the chorizo releases some of its fat.
  2. Add the red pepper and mushrooms. Cook for a few minutes, stirring occasionally.
  3. Transfer the mix to a slow cooker using a slotted spoon, leaving flavoured oil in the pan.
  4. Add chicken pieces to pan and fry until browned all over.
  5. Transfer the chicken to the slow cooker.
  6. Add wine and brandy to the pan to deglaze. Simmer for few minutes to reduce a little.
  7. Add tomato purée, sugar or honey, bay leaf, herbs and parsley and stir well.
  8. Add chicken stock and bring to the boil.
  9. Pour the sauce into the slow cooker and stir to coat all the ingredients.
  10. Cook for 4-5 hours according to slow cooker instructions.
  11. Remove bay leaf.
  12. Check seasoning and thicken sauce if necessary.
  13. Remove chicken skin (and chicken bones if required).
  14. Serve on a bed of cooked rice garnished with parsley, if used.