Spanish Chicken

Pre-heat oven to hundred and 60°C 160°C

In a large oven proof frying pan over a medium heat, add the olive oil. Heat for approximately 1 minute. Season the chicken with salt and pepper. Place the chicken skin side down and allow to cook for approximately 4 minutes or until the chicken skin is golden brown.

Flip then remove the chicken and drain on paper towels to remove excess fat. Sprinkle the chicken liberally on both sides with a blackening spice mix

Reduce the heat to medium and add to the pan the onions, tomatoes, red pepper, chili, garlic and bay leaves. Allow to cook for 3 to 4 minutes stirring constantly

Add the white wine and the chicken stock

Place the chicken on top of the mixture in the pan and scatter regularly is an artichoke on top. Season with salt and pepper.

Place in the oven for 35 to 40 minutes or until the juices of the chicken run clear

Remove chicken and allow to rest for 10 minutes. Garnish with black olives and oregano