Chicken olive & lemon bake

Winter dinners are great when they are fast, wholesome and tasty. This recipe is all three, and best of all, it works well as an impromptu dinner for friends, or a midweek meal. Serve with mash, couscous, rice or your favourite green vegetables.

For four people, you will need:

• Chicken portions for four (legs or thighs work well)
• 1/2 cup of your favourite olives, drained
• 1/2 chorizo sausage, sliced
• 1 lemon, sliced
• 6 cloves garlic, bruised, but still in the skin
• 1/2 cup chicken stock
• 50g butter, cubed
• flour, for coating chicken
• salt and pepper
• oil

Method:

Coat the chicken in flour and lightly brown in a frying pan, with a little oil. Place chicken in a roasting dish and arrange chorizo, lemon, garlic around it. Season with salt and pepper, pour over the chicken stock, and scatter over the cubed butter. Cook at 180-200C until the chicken is golden and tender (about 30 minutes, depending on the cut you use – chicken is cooked when juices run clear)