Chicken Chorizo Hotpot

Ingredients

• 6 boneless skinless chicken thighs
• 1 chorizo sausage, sliced
• 2 potatoes, peeled and quartered
• 1 red capsicum
• 1 green capsicum
• 12 olives (green or black or both, pitted)
• 1 onion, peeled and quartered
• 1 garlic clove, chopped
• 1 teaspoon dried rosemary
• 1 teaspoon dried chili pepper flake
• 1 teaspoon dried oregano
• 1 teaspoon dried fennel
• 1 tablespoon black peppercorns
• 1/2 teaspoon salt
• 1/2 a lemon, juice of
• 1/4 cup white wine
• 2 tablespoons olive oil
• 3 tablespoons cornflour

Directions

1. 1

   Place all ingredients except the cornflour in a fairly large pan.

2. 2

   Cover and simmer gently for about 1 hour.

3. 3

   It should generate enough of its own moisture but check and stir occasionally and add some hot water if necessary.

4. 4

   When it is ready, combine the cornflour in a cup with enough cold water to make a runny paste. (Cold water is important - otherwise it will go lumpy).

5. 5

   Pour the cornflour paste into the stew, stir, and replace the lid for about 5 minutes. It will thicken to make a nice gravy.

6. 6

   I like this with steamed broccoli.