One-pot Spanish-style chicken

Ingredients:
– 1 tbsp olive oil
– 1kg pack 4 skin-on chicken legs
– 1 red onion, sliced
– 1 red pepper, deseeded and chopped into bite-size pieces
– 1 large carrot, peeled and sliced
– 2 garlic cloves, crushed
– ¼ tsp dried chilli flakes*
– 2 tsp paprika or smoked paprika*
– 550g jar tomato & herb pasta sauce
– 1 tbsp red wine vinegar
– 250ml chicken stock*
– 1 cup petit pois
– ½ x 25g pack fresh parsley*, roughly chopped

Method:

1) Heat the olive oil in a large flameproof casserole or saucepan. Fry the chicken legs in batches over a high heat for 5 minutes, turning, until crisp and golden. Transfer to a plate.

2) Add the onion, carrot and pepper and gently cook for 5-6 minutes, until beginning to soften. Add the garlic and cook for 30 seconds. Stir in the chilli flakes and paprika, then add the chicken and turn to coat in the spices.

3) Stir in the pasta sauce, wine vinegar and stock. Bring to the boil, then reduce the heat to simmer for 25 minutes.

4) Add the petit pois and simmer gently for a further 5-10 minutes, until the sauce has reduced and the chicken is cooked through. Check the seasoning, scatter with the chopped parsley and serve with crusty white bread.