Spanish Chicken Casserole

You will need to get the sherry bottle out for this one. Have you ever been to El Puerto de Santa Maria near Cadiz? Acres of sherry warehouses - the sherry was brought down by barge from Jerez for storage and onward shipping. Admiral Nelson attacked the town, but the attack failed once his sailors discovered the sherry warehouses.

The beef is excellent here as well - I had one of the best steaks of my life here in a restaurant upstairs in an old sherry warehouse. Done with pepper sauce. Very atmospheric! 

Method

Preheat oven to (180 C, 350 F, Gas 4).  Heat oil in large frying pan cook chicken over a medium heat for 3-4 minutes until browned (in batches). Transfer to a 4litre flameproof casserole dish. Fry onion garlic paprika and capsicum for 5-8 minutes until softened.  Add sherry and cook for 2 minutes or until slightly reduced.  Add tomatoes and tomato paste, stir well and cook for 2 minutes.  Pour the tomato mixture over the chicken and add 1 cup of water (250ml)

Bake covered for 1 hour 15 mins, then uncovered for 15 minutes.  Add the olives and leave for 10 minutes.  Garnish with the extra paprika and serve with rice.

Ah...which wine for this one? Any suggestions?

Thanks to Alicia Hunter for this recipe!