Banting Style Spanish Style Chicken Casserole

This delicious meal in a pot has chicken, chorizo, parma ham and mushrooms. It takes a little time to cook, but that makes the flavours develop. Serves 6

2T olive oil
800g chicken thighs cut into chunks
250g chorizo cut into pieces
2 large red onions sliced
2 cloves of garlic chopped
1/2t paprika
800g cherry tomatoes cut into quarters ( tinned also work)
zest and juice of 1 lemon
2t sugar
150ml dry white wine
100ml chicken stock
2T thymes leaves
250g button mushrooms sliced
pack of parma ham
Italian parsley and black olives to garnish
salt and pepper to taste

Heat 1t of oil in a large casserole dish and cook the chicken until brown. Remove to a plate and cook the chorizo, mushrooms and onion. Add the garlic and paprika and cook through.
Return the chicken to the pan and add the tomatoes, lemon zest and juice, sugar, wine and stock and simmer with a lid on for 1 1/2 hours.
Place in a serving dish, add the parma ham, olives and parsley and season with salt and pepper.
Serve with cooked brown rice.