Chicken Leg, Bean and Chorizo Stew
Chicken Leg, Bean and Chorizo Stew



  • 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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