4g fibreper serving
11g proteinper serving
One-Pot Chicken and Chorizo with White Beans
Burnished chicken skin sitting proud above a bed of brick-red, chorizo-slicked beans, scattered with torn parsley and dusted with smoked paprika, lemon wedges tucked in at the edge of the pan.
Ingredients
Serves 8- 8bone-in, skin-on chicken thighs, about 1.6 kg including bones
- 480 gdrained butter beans (from two 400 g tins), rinsed
- 200 mlchicken stock
- 400 gcherry tomatoes
- 4garlic cloves, thinly sliced
- 2 tspsmoked paprika
- 1 tspdried thyme
- 1 tbspolive oil
- 200 gcooking chorizo, sliced into 1cm rounds
- Fine salt, to taste
- 10 gflat-leaf parsley, chopped (optional)
- 1lemon, cut into wedges (optional)
- Black pepper, to taste
Method
- Pat the chicken thighs dry and season well on both sides with salt and pepper.
- Heat the olive oil in a large, wide casserole or deep ovenproof frying pan over a medium-high heat. Working in two batches, add the chicken thighs skin-side down and cook for 8–10 minutes until the skin is deep golden and releases easily from the pan. Transfer to a plate.
- Add the chorizo to the same pan and cook for 3–4 minutes until the fat has rendered into rust-coloured oil and the edges are starting to crisp. Scoop out with a slotted spoon and set aside with the chicken.
- Reduce the heat to medium. Add the sliced garlic to the chorizo fat and cook for 1 minute until fragrant and just turning golden.
- Add the smoked paprika and dried thyme and stir for 30 seconds until the spices toast in the oil.
- Tip in the cherry tomatoes and stock. Season well, then increase the heat and bring to a vigorous simmer, pressing the tomatoes gently with the back of a spoon so they begin to burst and collapse into the sauce.
- Add the butter beans and stir to coat, then nestle the chorizo back into the pan.
- Return the chicken skin-side up, keeping the skin above the sauce. Cover and simmer gently for 25 minutes, then uncover and simmer for 10–15 minutes, until the thickest part reaches 75°C for 30 seconds. Use a wide casserole large enough to hold all eight thighs without stacking.
- Taste the sauce before adding more seasoning. Add the optional chopped parsley and serve with optional lemon wedges if using.
Per serving
- kcal
- 190
- protein
- 11.3g
- fibre
- 3.9g
- carbs
- 9.9g
- fat
- 11.7g
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