Recipe Book

Chicken and Chorizo Bean Stew

Updated: 17 Dec 2022

Ingredients

• Knob butter
• 2 chicken breasts
• 2 shallots
• 1 lemon, cut in half
• 1 garlic clove
• 200g chorizo, diced
• 2 tomatoes, chopped
• 1 tin (400g) cannellini beans
• 1 tin (400g) haricot beans
• Rosemary, thyme
• 250ml chicken stock made with half a stock cube
• Salt, pepper, parsley (optional)
• Crusty bread

Method

1. Preheat the oven to 200c.
2. Heat a large saute pan, add garlic oil and the butter. When the butter is foaming, add the chicken and fry until golden-brown on both sides (but not cooked through).
3. Cut one shallot in half lengthways and add to the pan along with the lemon and some rosemary and thyme.
4. Once browned, remove from the pan and add both chicken breasts, both halves of the shallot and the lemon in an oven proof dish. Roast for at least 20 minutes until the chicken is cooked through.
5. Meanwhile, finely chop the remaining shallot and the garlic.
6. Fry the chorizo in the saute pan until the oil has changed colour and it's crisp around the edges - about five minutes. Add the shallot, garlic, and tomatoes. Fry for a few minutes.
7. Add the beans, a little more rosemary and thyme, and the chicken stock. Simmer for a good 10 - 15 minutes while the chicken cooks (until the beans are soft).
8. Stir in a little butter and parsley and season with black pepper.
9. Ladle the beans into a soup plate, top with the chicken, and place the roasted lemon and shallot alongside.