Spanish Chicken Pot (slow cooker)

Serves 6-8
Cooking time - 8-10 hours

2tbsp olive oil
6 chicken thighs, skinned if liked
6 chicken drumsticks, skinned if liked
1 large onion, sliced
2-3 garlic cloves, chopped
3tbsp plain flour
2 x 400g cans chopped tomatoes
5oz piece of chorizo sausage, diced
1 1/2lb baby new potatoes, scrubbed and halved or quartered depending on size
3/4 pint chicken stock, hot
2 1/2oz pitted black olives
few rosemary sprigs or a pinch of dried
salt and pepper
basil or extra rosemary sprigs to garnish
crusty bread to serve

Preheat the slow cooker.  Heat the oil in a large frying pan and fry the chicken in batches until browned on all sides.  Drain and transfer to a large plate.
Add the onion to the pan and fry for 5 mins until pale and golden.  Stir in the garlic then the flour.  Add the canned tomatoes and chorizo and season with salt and pepper.  Bring to the boil.
Transfer the chicken and potatoes to the slow cooker pot, pour in the tomato mixture then add the hot stock, olives and rosemary.  Cover with the lid and cook on low for 8-10 hours.
Spoon into shallow dishes, sprinkle with fresh rosemary or basil and serve with plenty of warm crusty bread.