From Donal Skehan’s “Home Cooked”, we bring you his Chorizo Chicken Bean Stew recipe.
Chorizo adds a wonderful warmth and subtle heat to this great chicken stew. I use plum tomatoes here as they have a much better flavour than chopped tomatoes.
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
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.
Related Recipe: Donal Skehan’s Mini Beef Wellingtons and Donal Skehan’s Banoffee Cake
Did you try this recipe? Tell us how you got on in the comments below.
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