1-2 links spicy Portuguese chorizo, sliced into rounds
6 chicken legs, separated into drumsticks and thighs
Salt and pepper
2 tbsp olive oil
1 onion, sliced
4 garlic cloves, coarsely chopped
1/2 cup red wine
1 1/2 cup diced tomatoes
1 cup chicken broth
2 cans good quality white beans, drained
2 sprigs fresh oregano leaves
1 sprig fresh basil leaves
2-3 fresh bay leaves
Cook and brown the chorizo slices in a large skillet to extract some of the grease, drain on paper towels and set aside.
Season the chicken with salt, pepper and paprika, then heat the olive oil in a large skillet and brown the chicken pieces. Place the chicken in the bottom of a tajine.
Add the onion and garlic to the chicken skillet and saute until the onion is soft. Add the wine and boil for 2-3 minutes until the liquid is reduced by half. Add the tomatoes, broth, herbs, beans and chorizo then simmer for about 10 minutes. Pour the sauce over the chicken, cover and cook in a 400 F oven for 45 minutes, remove cover and continue to cook for a further 15 minutes.