Spanish Chicken with Spicy Hotdog and Beans

Ingredients: (serves 4)
1 tbs olive oil
3/4 pound spicy chipolata hot dogs
4 chicken breast fillets with skin
1 onion, thinly sliced
2 garlic cloves, chopped
1 tsp smoked paprika
1 cup dry white wine
2 bay leaves
14 oz canned chopped tomatoes
1 cup chicken stock or water
12 green olives
14 oz can butter beans, rinsed, drained
Chopped flat-leaf parsley, to garnish
Mashed potato, to serve

Directions:

Preheat oven to 350 F. Heat the oil in a large casserole over medium-high heat. Cook hot dogs, turning, for 3-4 minutes until golden and almost cooked through. Remove and set aside. Season chicken and cook skin-side down for 1 minute until golden, then turn and cook for 1 minute. Set aside.
Turn heat to medium, add onion to pan and stir for 2 minutes until soft. Add garlic and cook for 1 minute. Add paprika and wine and cook for 1-2 minutes to slightly reduce. Add bay leaves, tomato and stock and bring to the boil. Return meat to pan, pushing it into sauce, cover and cook in oven for 20 minutes. Stir in olives and beans and bake for 5 minutes. Season, top with parsley and serve on mash.