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Spanish chicken traybake with olives, raisins and sherry

An easy one-pan chicken traybake packed with the flavours of bell peppers, olives and raisins and spiked with sherry.

Course Main Course
Cuisine Spanish
Keyword easy, low-carb, traybake
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6
Author Jeanne Horak

Ingredients

  • 1.5 kg Bone-in chicken portions leg quarters or thighs
  • salt and pepper
  • 25 ml sunflower or canola oil
  • 2 cloves garlic, minced
  • 2 medium onions, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 12.5 ml butter
  • 30 ml plain flour
  • 30 ml tomato paste
  • 12.5 ml white wine vinegar
  • 250 ml chicken stock
  • 200 ml pale cream sherry
  • 50 ml raisins, soaked
  • 20 pitted or stuffed whole olives

Instructions

  1. Put the raisins in a bowl of warm water and preheat the oven to 180C. Use cooking spray to lightly grease a large oven-proof dish.

  2. Season the chicken portions generously with salt and pepper. Heat the oil in the frying pan and brown the chicken pieces on all sides in batches in the hot oil.

  3. As each piece of chicken is browned, arrange in the oven-proof dish and cover with foil to keep warm.

  4. In the same pan, saute the onionm garlic and peppers till the onion is soft. Spoon the mix over the cicken portions.

  5. Add the butter to the oil in the pan, and melt - you can also scrape up an residue on the pan and mix with the butter. Once the butter has melted, remove the pan from the heat and stir in the flour gradually to make a smooth paste.

  6. Add the tomato paste, vinegar and chicken stock mixing continuously.

  7. Return the pan to the heat and stir continuously until it comes to the boil, then add the sherry and bring to the boil again.

  8. Drain the soaking raisins and add to the pan, then pour the mixture over the chicken portions in the oven-proof dish.

  9. Cover with foil and bake for about 25 minutes, then add the olives and bake uncovered for a further 5 mins or until the juices run clear when a skewer is inserted into the meatiest part of the chicken.

  10. Serve with rice and green vegetables or a salad.

Recipe Notes

This dish can be made a day ahead and reheated as required - the flavour improves when heated the second time.

Leftovers feeeze well, and if there is leftover sauce this can be frozen on its own as well, to serve over chicken, pork or even fish.

If you want a non-alcoholic version, substitute the sherry with a mix of 100ml water, 100ml white wine vinegar and a tsp of sugar.