one-pan braised Spanish chicken

This Spanish chicken is the kind of dish I grew up eating. We often had braised or roasted one-pan dishes that my Mum could spend a few minutes pulling together then leave to cook in the oven while she went on with all the other things she had to do. This type of meal also tastes better when eaten a day or two after it is made – so it is a gift to anyone who doesn’t have time to cook from scratch every night. You can also take it in all sorts of flavour directions once you get the technique down.

Adding a Parmesan rind takes this recipe to the next level – imagine a cheesy teabag. In fact, maybe don’t imagine that – just trust me, you don’t want to leave it out.

If you make this Spanish chicken ahead, it can be kept in the fridge for 4 days. It freezes well too. You can either cook this dish in the oven, or in a crock pot/slow cooker.