often make this when I don’t have much in the fridge because a can of butter beans, tomatoes and some chorizo are more than often hanging about patiently waiting for their moment in the lime light. Its also a delicious and quick stew knocked up and served with a fillet of lightly fried seabass and a wedge of lemon. One of my favourite comfort dishes (besides my Asian salmon) and perfect for sunny Sunday evenings.
I’d rate this a 1-2 on the easy scale so there really are no excuses…except veganism. And even then, you can make it for your grateful carnivore friends!
Serves 6 (or 4 with leftovers)
- 6 free range chicken legs
- 1 large red onion, chopped
- 2 large garlic cloves, chopped
- 1 spring rosemary, leave picked
- 100g chorizo, diced into 2cm (ish) cubes
- 2 cans butter beans
- 2 cans chopped tomatoes
- 1 large glass red wine
- Basil to serve
- Preheat the oven to 180 degrees.
- Heat a large, casserole dish on a medium high heat and add a tbsp of sunflower oil. Season the chicken legs and sear, skin side down until the skin is turning golden. Once golden and starting to crisp, remove and set aside on a plate.
- Turn the heat down to a medium temperature and slowly cook the chopped onion for about 8 minutes or until turning soft and translucent. Add the garlic and chorizo and cook for a further 3-4 minutes.
- Chop the rosemary finely and add to the pan and stir well. Increase the heat a little and add the wine, letter it simmer and reduce down before adding the tomatoes.
- Stir well until combined and then add the chicken legs on top making sure they are not swamped in the liquid and their skin stays clear so they can get crispy.
- Bake in the oven for 45 minutes. After this time remove from the oven. Remove a few of the chicken legs so you can get access to the sauce and add in the drained butterbeans and stir. Add the chicken back ontop and put back in the oven for 20 minutes until the chicken skin is really crispy!
- When ready to serve, scatter with basil and tuck in!