The other night we felt like something slow cooked and ended up with a chicken and chorizo dish which we served on a bed of pureed white beans. It was absolutely delicious. If you don’t feel like beans serve with creamy mash potatoes.
Ingredients for 4:
8 chicken pieces – preferably thigh cutlets with bones in
2 small yellow peppers de-seeded and finely sliced
3-4 cloves garlic, peeled and crushed or finely sliced
1 medium red onion, peeled and sliced
1 chorizo, mild or hot according to your taste – cut into small pieces or sliced
20 black olives, de stoned and broken up
4-5 medium tomatoes cut up
2 cans cannellini beans, drained
2 sprigs fresh thyme
1 fresh bayleaf
1 lemon juice and finely grated rind
1/2 chicken stock and/or white wine
In a heavy frying pan brown the chicken pieces on both sides, once browned take out and keep aside.
Add the onion and peppers to the pan and soften for about 5 minutes. Halfway through add the garlic and chorizo pieces.
Next add the chopped tomatoes and simmer gently for a minute. Place the chicken pieces back into the pan, add the thyme and bayleaf, also add 1/2 cup of chicken stock or white wine or a mixture of both.
Cover and cook for at least 30 minutes or longer if the pieces are very large. Stir the mixture occasionally. When the chicken is ready stir in the olives, lemon juice and lemon rind.
Drain the beans and place in a small/medium pot. Add enough chicken stock and/or white wine to cover the beans. Turn on and simmer longer enough to reduce the liquid. You’re best to do this while the chicken is cooking. Next blend the beans with a handstick mixer or in your food processer For a more rustic finish use a masher.
Place the mashed beans on the bottom of each plate, then add the chicken and chorizo and sauce. Sprinkle with a little finely chopped parsley. Serve with a green salad or a cooked green vegetable.