Chicken and chorizo broth

Chicken and chorizo broth

By
From
More Home Comforts
Serves
6-8
Photographer
Peter Cassidy

A fantastic quick and simple meal that you can knock up in less than 10 minutes. The key is its strong flavours from the rosemary, thyme and a little bit of sage, which really bulk up the flavour of the beans.

Ingredients

Quantity Ingredient
4 tablespoons olive oil
1 onion, finely chopped
125g chorizo picante, finely chopped
6 boneless skinless chicken thighs, roughly chopped
1/2 teaspoon smoked hot paprika
5 garlic cloves, finely chopped
2 sprigs rosemary, leaves picked and finely chopped
2 x 400g tins flageolet beans, drained and rinsed
800ml chicken stock
150ml double cream
50g unsalted butter
1 small bunch flat-leaf parsley, roughly chopped
sea salt
freshly ground black pepper
500g sliced wheat and rye bread

Method

  1. Heat a large sauté pan until hot, then add half the olive oil, the onion and chorizo, and cook for 2 minutes. Add the chicken and fry for a couple of minutes, then add the smoked paprika, garlic and rosemary, and stir in the beans.
  2. Add the stock, cream and butter, and bring to the boil, then simmer for 5 minutes until the chicken is cooked through. Add the parsley and season to taste with salt and pepper.
  3. Heat a griddle pan until hot, then drizzle the bread with the last of the olive oil and griddle on each side until charred.
  4. Serve the bread with the soup.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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