The brown, unappetising, indeterminate lumps were actually bloody delicious; here's the recipe.
Chicken & Olive Stew
To serve 4-6 as a main course, 10-12 as part of a tapas feast.Good slug of olive oil
1 large Spanish onion, thinly sliced
1 large red pepper, thinly sliced
3 cloves garlic, crushed
8 boneless free range chicken thighs, trimmed of skin and particularly large bits of fat
2tsp smoked paprika
1-2 handfuls of green olives, depending on love of olives and size of hands
2 ladles of good chicken stock
S&P to taste
Heat oven to gas mark 7.
Heat the oil in a heavy frying pan, and fry the onions and peppers with a bit of salt and pepper, over a medium heat. As they start to get quite soft, add the garlic and cook for a further couple of minutes. Transfer to a wide baking dish. Fry the chicken in the same pan until slightly golden brown, and add to the baking dish along with the paprika, olives and stock. Cover with foil, and stick in the oven. After 20 minutes, give everything a stir, turn the oven down to gas mark 3, cover once more and leave to cook for around an hour. Adjust the seasoning as you see fit - go easy on the salt before tasting as the olives add quite a bit.
Serve with....whatever you fancy. Crusty bread, veggie paella, chips; it's all good.