Step 1

Drizzle a little oil into a large casserole pan over a medium heat. Season the chicken well with sea salt and black pepper, brown in the pan for a few minutes, then remove to a plate – you may need to work in batches.

Step 2

Slice the chorizo, then cook for 4-5 minutes or until crisp and golden, stirring regularly. Using a slotted spoon, transfer to the chicken plate, leaving the flavoured oil behind in the pan.

Step 3

Peel and slice the onion and garlic, then cook in the flavoured oil for 10 minutes or until softened, stirring occasionally.

Step 4

Score a cross into the bottom of each tomato, then submerge in boiling water for 5 minutes or until the skins start to loosen. Remove to a colander and place under cold running water until cool enough to handle. Discard the skins and seeds, then roughly chop the flesh.

Step 5

Drain the capsicums, tear into thick strips and add to the onions and garlic. Cook for a couple of minutes, then turn the heat up to high and add a good splash of sherry to deglaze the pan. Allow the sherry to reduce a little, then add the tomatoes and chicken stock.

Step 6

Tie most of the rosemary sprigs together with food-safe string, then add to the pan along with the chicken, chorizo and any juices from the plate.

Step 7

Reduce the heat to low and cook with the lid ajar for 1 hour 30 minutes or until the chicken is tender and the sauce has thickened.

Step 8

Destone the olives and place in a measuring jug with the saffron, then pour over 300ml of boiling water and leave to steep.

Step 9

Add the olive and saffron stock to the casserole pan for the final 30 minutes. Finely grate in the lemon zest and add the anchovies.

Step 10

Pick the remaining rosemary leaves and fry in a little oil for 1 minute or until crispy.

Step 11

When the stew is ready, carefully fish out and discard the rosemary bunch, then scatter over the crispy rosemary. Delicious served with rice and a seasonal salad, or some crusty bread for mopping up the juices.