Chicken with Chorizo and Chickpeas

Olive Oil
1 Onion, sliced
2 cloves garlic, crushed
1 c red wine
3 chorizo, thickly sliced
6 chicken portions
2 red peppers, sliced with seeds removed
2 x 400g cans chopped tomatoes
salt, ground black pepper
1 can chickpeas, drained

1. Heat oven to 180`C. Heat a frying pan, add a little oil and brown chicken. Remove chicken to a roasting pan. Add onion and peppers to the pan and cook over a medium heat for 5 minutes to soften. Add garlic and cook for one more minute. Add the red wine to the pan and simmer for 5 minutes to reduce, then add the canned tomatoes. Season with salt and pepper to taste. Bring sauce to the boil then pour over the chicken. Bake for 30 minutes.
2. Remove the chicken from the oven and add chorizo and chickpeas, stirring to incorporate these ingredients into the sauce. Bake for a further 30 minutes or until the chicken tests cooked when a knife is inserted. Adjust seasoning if necessary.