Are you looking for a family friendly, easy-to-make dinner recipe that the kids will like? From Donal Skehan’s “Home Cooked”, we bring you his Chorizo Chicken Bean Stew recipe, very delicious and easy to put together.
Heat the oil in a large casserole over a high heat. Add the chorizo and fry until it is sizzling and roaring red. Remove the chorizo from the pan with a slotted spoon leaving the red oils behind.
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.
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.
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.
About 5 minutes before you serve, stir through the beans and once they are warm, serve generous portions of the stew in deep warmed dishes. Garnish with flat-leaf parsley and dig in with lots of crusty bread on the table to mop up all those delicious juices.