A happy marriage of Spanish flavours. Hearty, rich and contented. All you need to serve with it is a chunk of crusty bread to dip into the sauce and a large glass of red wine. Feeds 4
- 2 tbsp olive oil
- 8 chicken thighs (with bones or without, up to you)
- 100g chorizo, chopped into pieces
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 250ml dry sherry
- 400ml chicken stock
- 1 tin chopped tomatoes
- 1 tin cannellini beans, drained and rinsed
- 1 tsp dried oregano
- 2 tsp paprika
- ½ tsp dried thyme
- ½ tsp sugar
- Salt and pepper
- Heat the oil in a casserole dish over high heat and brown the chicken on both sides
- Remove from pan, turn heat down to medium and add the chorizo
- Once browned, add onions and cook for 5-10 mins over low heat until cooked through
- Pour in the sherry and bubble, stirring to loosen the brown bits from the bottom of the pan
- Add the stock, tomatoes, sugar, herbs and spices.
- Bring to the boil and then simmer with the lid on for 20 mins. Uncover, stir in the cannellini beans and cook for further 20-30 mins until the sauce is thickened and lovely
- Serve with stir fried garlic spinach on the side if you want something green with it
Sophie cooks 