| 30 |
| Serves: people |
This quick & easy casserole brims with flavours and makes a tasty weekday dinner. Whole chicken thighs work well too but you need to adjust the cooking time in step 5 to 20 minutes.
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INGREDIENTS
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INSTRUCTIONS
- Trim any excess fat from the chicken and cut each fillet into three.
- Wash and chop the parsley and rosemary. Peel and crush the garlic cloves. Remove the skin from the chorizo sausages and finely slice. Rinse the beans and set aside.
- Warm a large pan, add the chorizo slices and cook over a low heat for a few minutes to release the oil. Transfer the chorizo to a plate and discard the oil.
- Return the pan to the heat. Add the olive oil, garlic, parsley and rosemary and sprinkle with a little salt. After a couple of minutes add the chicken pieces and brown all over. Pour the wine over the chicken and stir well to deglaze the pan.
- Add the chopped tomatoes and crispy chorizo slices to the pan and simmer for 10 minutes. Add the beans to the pan and cook for another 2-3 minutes until warmed through.
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