Chicken Empanadas With Chorizo, Raisins And Olives

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3 x whole chicken legs, including thighs, 2 to 2 1/4 lb total

1 tsp Salt

1/4 tsp Black Pepper

4 1/2 tbsp Extra Virgin Olive Oil

2 x large onions, thinly sliced

2 x large garlic cloves, minced

2 x Turkish bay leaves

1/3 cup Spanish chorizo, finely diced

1/2 tsp spanish smoked paprika, not hot

1/4 cup chopped pitted green olives

1/4 cup Golden Raisins

1/2 cup dry white wine

1/2 cup reduced sodium chicken broth

empanada dough divided into four balls, wrapped in cling film and chilled in the refrigerator

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