Go Back
Print Pin

Chicken and chorizo winter warmer

Course Main Course
Keyword broth, butter beans, chicken, chorizo, soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Cost £

Ingredients

  • knob of butter
  • 1 large onion, finely chopped
  • 3 Bay leaves
  • drizzle of olive oil
  • 185 g cooking (her raw) chorizo
  • 4 boneless (high welfare) chicken thighs
  • 1 tsp smoked paprika
  • 6 garlic cloves, minced or finely chopped
  • 2 sprigs ofRosemary, leaves picked & chopped
  • 2 sprigs ofThyme, leaves picked & chopped
  • 1 ltr low sodium chicken stock
  • 100 ml creme fraiche or double cream
  • 200 g butter beans, drained and rinsed
  • salt and pepper to season

Instructions

  • In a pan on high heat, add some oil then the chicken, skin side dow and cooked until the skin is nicely golden brown. Cook on the other side for another 2 mins then remove.
  • In an oven proof dish, add butter, onions, a pinch of salt and the bay leaves. Sweat down until the onions have become translucent.
    Add the chorizo and fry off until it is lovely and golden. Then add the paprika, garlic and fresh herbs. Allow the garlic to gently cook off.
  • Then, to the pot add the chicken stock and turn the heat back up to a simmer. Simmer for about 10 minutes. You the liquid to have reduced by about a third.
    To the pan, add the cream and butter beans. Gently simmer for about 5 minutes.
    Taste and season.
    Serve in bowls.