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Ingredients
Method
- 3 tbsp olive oil
- 40g butter
- 2 chicken legs, cut into thighs and drumsticks
- 2 shallots
- 1 lemon, halved
- 1 garlic bulb, halved
- 2 garlic cloves
- 200g chorizo, chopped
- 2 tomatoes, chopped
- 600g tinned white beans, drained
- 2 chopped rosemary sprigs
- 4 chopped thyme sprigs
- 250ml chicken stock
- Preheat the oven to 220C. Add half the oil to a pan with half the butter. Fry the chicken until golden, then add half a shallot to the pan with the lemon and half the herbs. Add the garlic, then put the whole lot in the oven to roast for 15 mins.
- Meanwhile, finely chop the remaining shallot and 2 garlic cloves. Heat up a large frying pan, add the rest of the oil and cook the chorizo for 5 mins. Add the chopped garlic, shallot and tomatoes, fry for a minute, then tip in the beans and the rest of the herbs. Season well, then pour in the stock and simmer for 5 mins. Stir in the rest of the butter, then ladle the bean mixture into bowls and top with the chicken and serve.
30 mins
2 serving
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