Looking for an easy, family-friendly dinner that everyone will happily eat? This chorizo chicken bean stew from Donal Skehan’s Home Cooked is a lovely one to have on rotation — warming, satisfying, and simple enough for a weeknight.
Donal says the chorizo brings a wonderful smoky warmth to the dish, with just a subtle heat, and that plum tomatoes give a much better flavour here than chopped ones. Serve it in deep bowls with plenty of crusty bread for mopping up the juices, and it’s a proper family feast.
YOU MAY ALSO ENJOY: Try This White Chicken Chili Stew (for a Change from Beef)
Chorizo Chicken Bean Stew
This recipe serves 6.
Ingredients
- 1 tbsp olive oil
- 150g chorizo sausage, cut into chunky discs
- 6 chicken legs
- Sea salt and ground black pepper
- 1 large red onion, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 150ml red wine
- 2 x 400g tins of plum tomatoes
- 500ml chicken stock
- 1 x 400g tin of cannellini beans, drained and rinsed
- Flat-leaf parsley, to garnish
- Crusty bread, to serve
Method
1. Heat the oil in a large casserole over a high heat. Add the chorizo and fry until it’s sizzling and roaring red. Remove the chorizo from the pan with a slotted spoon, leaving the red oils behind.
2. Season the chicken legs with sea salt and ground black pepper and add them to the pan in batches, browning until they have a good colour on all sides. Set aside with the chorizo.
3. Fry the onion and garlic for 5 minutes until the onion has softened. Pour in the red wine and tip in the tomatoes. Using a potato masher or the back of a fork, roughly mash the tomatoes, then pour in the stock and bring the liquid to a steady boil.
4. Return the chicken legs and chorizo to the stew. Bring back to the boil, cover with a lid and simmer for about 1 hour, until the chicken is cooked all the way through.
5. About 5 minutes before serving, stir through the beans. Once they’re warm, serve generous portions in deep, warmed dishes. Garnish with flat-leaf parsley and put plenty of crusty bread on the table to mop up those delicious juices.
YOU MAY ALSO ENJOY: Donal Skehan’s Mini Beef Wellingtons Recipe
Frequently Asked Questions
Can I make this stew ahead of time?
Yes — stews like this often taste even better the next day, once the flavours have had time to develop. Cool it fully, store in the fridge, and reheat gently on the hob until piping hot all the way through.
Can I use chicken thighs instead of chicken legs?
Bone-in, skin-on chicken thighs work well as a substitute and will cook in a similar way, though keep an eye on timing as they may cook slightly faster than whole legs.
Is this stew very spicy?
No — Donal describes it as having a “subtle heat” rather than a fiery one, so it’s generally well suited to family dinners. If you’re cooking for younger children who prefer very mild food, you could use a milder chorizo.
Can I freeze this stew?
Yes, this type of chicken and bean stew generally freezes well. Cool completely before transferring to a freezer-safe container, and defrost thoroughly in the fridge before reheating until piping hot.
More Family Dinner Ideas
If you enjoyed this recipe, you might also like:
- White Chicken Chili Stew (for a Change from Beef)
- Donal Skehan’s Mini Beef Wellingtons Recipe
- More family-friendly dinner recipes from our Food & Recipes hub
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