Spanish Chicken Casserole

Ingredients

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

Directions

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.