Spanish Chicken Casserole

• cup flour↗1⁄4
• salt, to taste↗
• pepper, to taste↗
• tablespoon paprika↗1
• (2 1/2-3 lb) roasting chickens, quartered (about 2.5-3 lbs.)1
• tablespoons olive oil↗3
• onions, chopped↗2
• garlic cloves, crushed↗3
• ounces diced tomatoes15
• green bell pepper1
• (8 ounce) jars pimientos↗2
• cup red wine (recommend Rioja)↗2⁄3
• cups chicken stock↗1 1⁄2
• potatoes, peeled and quartered↗3
• olives, pitted (black or green)↗12
• bay leaf↗1

Step-by-step instructions

1. 1

   Combine the flour, salt, pepper, and paprika in a large, resealable plastic bag.

2. 2

   Wash and pat dry the chicken, then place in bag and shake to coat in flour.

3. 3

   Heat the oil in a large pan. Add the chicken and cook over medium-high heat for about 8 minutes turning once. Remove from the pan and set aside.

4. 4

   Add the onion and garlic and cook until lightly browned. Add the tomatoes and bell pepper and cook an additional 3-5 minutes.

5. 5

   Place the chicken and vegetables in a large casserole dish. Add the wine, stock, potatoes, olives, and bay leaf. Cover and bake at 375 for one hour or until chicken is tender.

6. 6

   Remove from oven, check seasoning, and stir in the jarred pimientos. If desired, hot sauce, sherry vinegar, and additional paprika may be added before serving.