Chicken with chorizo and bean stew

Chicken with chorizo and bean stew

By
From
Home Comforts
Serves
2
Photographer
Yuki Sigura

This is what I cook for myself: it is packed full of flavour and colour and – using chicken thighs – relatively cheap to make, too. Chorizo comes in many guises but look for the word ‘picante’ which means spicy. It will be full of paprika and perfect for this dish.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
40g unsalted butter
2 whole skin-on chicken legs, divided into drumsticks and thighs
2 shallots
1 lemon, halved
1 garlic bulb, halved horizontally
2 sprigs rosemary
4 sprigs thyme
200g chorizo, cut into small chunks
2 tomatoes, peeled, deseeded and finely chopped, (see note)
1 x 660g jar of white haricot beans, drained and rinsed
250ml chicken stock
2 tablespoons roughly chopped flat-leaf parsley leaves
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 220°C.
  2. Heat an ovenproof frying pan until hot, add half of both the olive oil and butter and, when it’s foaming, add the chicken and fry until just golden on both sides.
  3. Cut one shallot in half lengthways and add to the pan with the lemon and garlic, reserving 2 garlic cloves. Add half the sprigs of herbs. Place in the oven and roast for 15 minutes until golden and the chicken is cooked through. (Cut through the thickest piece to check: the juices should run clear with no trace of pink. If there is, cook for a few minutes longer, then check again.)
  4. Meanwhile, finely chop the remaining shallot, reserved garlic cloves and the leaves from the remaining sprigs of herbs. Heat a sauté pan until medium hot, add the remaining olive oil and the chorizo and cook for five minutes, until the oil has changed colour and the chorizo is crispy around the edges. Add the tomatoes, chopped garlic and shallot and cook without colour for one minute. Add the beans, rosemary and thyme and sauté for two minutes.
  5. Pour in the stock and bring to a simmer, then cook for four or five minutes until softened and the stock has slightly reduced.
  6. Stir in the remaining butter and the parsley, seasoning to taste, especially with plenty of pepper.
  7. Ladle the beans into the middle of soup plates, top with some chicken, then place a sautéed lemon half, shallot half and garlic bulb half alongside.

Note

  • To skin and deseed the tomatoes, bring a saucepan of water to the boil, take out the stalk of the tomatoes and make crosses on the bases. Drop the tomatoes into the water and simmer for 10–15 seconds until the skin starts to peel away. Lift straight out into a bowl of iced water and peel off the skin. Cut the tomatoes into quarters and remove the seeds, then finely chop the flesh.
Tags:
James Martin
Saturday Kitchen
comfort food
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