Chicken with spicy sausage

1.Preheat the oven to 170°C (regular). Heat 1½ Tbsp oil in a large casserole over a low heat. Add the onion, cover with a lid and cook gently for about 10 minutes, stirring occasionally, or until soft and just starting to colour.

2.Remove the lid, increase the heat to medium, move the onion to one side of the dish and add the sliced sausage. Fry until lightly browned, then transfer the sausage to a side plate.

3.Stir the garlic and allspice into the onion, then turn off the heat. Add the red wine, chicken stock, tomatoes and bay leaves to casserole.

4.Heat 2 Tbsp oil in a large frying pan over a medium-high heat. Dust the chicken pieces with flour, shaking off the excess, and lower in as many pieces as will fit in the pan, skin side down. Cook until the chicken is a deep golden colour all over, transferring the chicken to a plate as it is done. Add more oil to the pan if it becomes dry.

5.Mix ¼ teaspoon salt with the paprika and when all the chicken is browned, sieve it over the chicken. Grind over plenty of pepper. Transfer the chicken to the casserole.

6.Tuck in the potatoes and season everything with ½ tsp salt. Bring to a gentle bubble, then cover the casserole with a lid and transfer to the preheated oven. Cook for 30 minutes, then remove the casserole from the oven, give everything a good stir, and add the reserved sausage. Return the casserole to the oven and cook for a further 30 minutes until the chicken is falling off the bone. Sprinkle with parsley and serve.